Orange Cranberry Bread is a delightful, tangy-sweet treat perfect for breakfast, brunch, or a cozy afternoon snack. This moist quick bread combines the bright citrus flavor of fresh oranges with tart cranberries, creating a burst of flavor in every bite.
Drizzle with an optional orange glaze for added sweetness and elegance!
Kitchen Equipment Needed
- Loaf pan (9×5 inches)
- Mixing bowls
- Whisk
- Spatula
- Zester or microplane
- Measuring cups and spoons
Ingredients Overview
- Fresh Cranberries: Add a tart burst of flavor; dried cranberries can also be used for convenience.
- Orange Zest and Juice: Provide bright, fresh citrus flavor.
- All-Purpose Flour: The base for a tender, sturdy loaf.
- Buttermilk: Adds tanginess and keeps the bread moist.
- Sugar: Sweetens the loaf and balances the tart cranberries.
Step-by-Step Instructions
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
3. Combine the Wet Ingredients
In a large bowl, whisk together 1 cup of granulated sugar, 1/2 cup of vegetable oil, 2 large eggs, 1/3 cup of fresh orange juice, 1/4 cup of buttermilk, and 1 tablespoon of orange zest.
4. Fold in the Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix, as this can make the bread dense.
5. Add the Cranberries
Fold in 1 1/2 cups of fresh or dried cranberries, ensuring they are evenly distributed throughout the batter.
6. Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Completely
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
8. Optional: Prepare the Orange Glaze
In a small bowl, whisk together 1/2 cup of powdered sugar and 2-3 tablespoons of fresh orange juice. Drizzle the glaze over the cooled bread for extra sweetness.
Recipe Tips
- Prevent Sinking Cranberries: Toss the cranberries in a little flour before folding them into the batter to prevent them from sinking.
- Storage: Wrap the bread tightly in plastic wrap or store it in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Freezing: Freeze the loaf (whole or sliced) for up to 3 months. Thaw at room temperature before serving.
What to Serve With This Recipe
Enjoy Orange Cranberry Bread with a warm cup of tea, coffee, or hot cocoa. It pairs wonderfully with butter, cream cheese, or a dollop of whipped cream for a decadent treat.
Frequently Asked Questions
Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well in this recipe. Soak them in warm water for 10 minutes to rehydrate slightly before adding to the batter.
Can I make muffins with this recipe?
Absolutely! Divide the batter into a muffin tin lined with paper liners and bake at 350°F (175°C) for 18-22 minutes.
Can I use a different citrus fruit?
Yes, lemons or mandarins can be used as a substitute for orange juice and zest for a different flavor profile.
Ingredients
Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/3 cup fresh orange juice
- 1/4 cup buttermilk
- 1 tablespoon orange zest
- 1 1/2 cups fresh or dried cranberries
Optional Orange Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons fresh orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mix sugar, oil, eggs, orange juice, buttermilk, and orange zest.
- Gradually fold the dry ingredients into the wet mixture.
- Gently fold in cranberries.
- Pour batter into the prepared pan and bake for 50-60 minutes.
- Cool for 10 minutes in the pan, then transfer to a wire rack.
- Drizzle with optional orange glaze once completely cooled. Enjoy!
Orange Cranberry Bread
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/3 cup fresh orange juice
- 1/4 cup buttermilk
- 1 tablespoon orange zest
- 1 1/2 cups fresh or dried cranberries
- Optional Orange Glaze
- 1/2 cup powdered sugar
- 2-3 tablespoons fresh orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mix sugar, oil, eggs, orange juice, buttermilk, and orange zest.
- Gradually fold the dry ingredients into the wet mixture.
- Gently fold in cranberries.
- Pour batter into the prepared pan and bake for 50-60 minutes.
- Cool for 10 minutes in the pan, then transfer to a wire rack.
- Drizzle with optional orange glaze once completely cooled. Enjoy!
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