There is something truly magical about the bright, tangy burst of cranberries combined with the refreshing zest of orange in this Cranberry Orange Bread Recipe. It strikes the perfect balance between sweet and tart, soft and moist, making it an irresistible treat for breakfast, snack time, or even an elegant brunch centerpiece. Every bite feels like a celebration of fresh, vibrant flavors wrapped up in a tender, golden loaf that’s sure to become a family favorite in no time.
Ingredients You’ll Need
This Cranberry Orange Bread Recipe relies on simple pantry staples and fresh ingredients that come together effortlessly. Each one plays a crucial role: flour, sugar, and baking powder build structure and sweetness, while the orange zest and juice add a lively citrus punch. The buttermilk and oil ensure a moist, tender crumb, and of course, those fresh cranberries bring a tart surprise that perks up every slice.
- 1 1/2 cups flour: The foundation that gives the bread its structure and soft crumb.
- 1/2 tsp kosher salt: Balances sweetness and enhances all the flavors.
- 1 tsp baking powder: Helps the bread rise beautifully and become light and fluffy.
- 1 cup sugar: Provides just the right amount of sweetness without overpowering the fruit.
- Zest of 1 large orange: Infuses the bread with aromatic citrus oils for vibrant flavor.
- 3/4 cup buttermilk: Adds moisture and a subtle tang that tenderizes the crumb.
- 1/2 cup canola oil: Keeps the bread moist and soft for days.
- 2 large eggs: Bind ingredients together and give richness.
- 1 tbsp fresh squeezed orange juice: Boosts the fresh orange flavor and moistens the batter.
- 1 tsp pure vanilla extract: Adds warm depth and rounds out the citrus notes.
- 1 1/2 cups fresh cranberries: The star ingredient that delivers tart bursts throughout.
How to Make Cranberry Orange Bread Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit and spray a 9×5-inch loaf pan with non-stick baking spray. This little prep step ensures your bread bakes evenly and comes out cleanly without sticking to the pan.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, kosher salt, orange zest, and baking powder. This blends all your dry ingredients thoroughly so the flavors and leavening agents are evenly distributed, which helps the bread rise uniformly.
Step 3: Combine the Wet Ingredients
In a separate large bowl, beat the buttermilk, eggs, oil, fresh orange juice, and vanilla extract together until smooth. This creates a silky base that will keep the bread wonderfully moist and flavorful.
Step 4: Bring the Batter Together
Gradually whisk the dry ingredients into the wet mixture. Take your time to mix just until combined so the bread stays tender and soft instead of dense.
Step 5: Fold in the Fresh Cranberries
Gently fold in one cup of fresh cranberries, distributing them evenly without breaking them up. These bursts of tartness are what make this Cranberry Orange Bread Recipe shine!
Step 6: Fill the Loaf Pan
Pour the batter into your prepared loaf pan, spreading it out evenly. Then, sprinkle the remaining half-cup of cranberries on top to add a beautiful pop of color and an inviting tang right on top.
Step 7: Bake to Perfection
Bake for 60 minutes or until a toothpick inserted in the center comes out clean. The aroma of orange and cranberries filling your kitchen will be your best timer. Let the bread cool completely before slicing for the cleanest cuts.
How to Serve Cranberry Orange Bread Recipe
Garnishes
You can elevate this loaf with a light dusting of powdered sugar or a drizzle of orange glaze made from powdered sugar and fresh juice. Fresh cranberries or thin orange slices make stunning accents if serving for a special occasion.
Side Dishes
Pairing this bread with a soft cream cheese spread, a smear of butter, or even tangy Greek yogurt creates a comforting combo. It also complements savory breakfast favorites like scrambled eggs or turkey sausage beautifully.
Creative Ways to Present
Try slicing the bread thickly and toasting it lightly for added warmth and crunch. You can also cube it for a bright twist on bread pudding or use it as the base for a festive French toast that’s bursting with cranberry-orange flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container to keep it fresh for up to three days at room temperature. This helps maintain its soft texture and vivid flavor.
Freezing
This bread freezes beautifully. Slice it beforehand and place parchment paper between slices for easy thawing one at a time. Just wrap it well and freeze for up to three months.
Reheating
To enjoy the bread fresh again, warm slices in a toaster oven or microwave for 20 to 30 seconds. This revives that fresh-from-the-oven softness and enhances the citrus aroma.
FAQs
Can I use frozen cranberries for this recipe?
Yes, you can use frozen cranberries if fresh are not available. Just make sure to thaw and drain them well to avoid excess moisture in the batter, which could affect the bread’s texture.
Is buttermilk necessary, or can I substitute something else?
Buttermilk adds a subtle tang and tenderizes the bread beautifully. If you don’t have it, you can substitute with regular milk plus a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity.
Can I add nuts or other fruits?
Definitely! Chopped walnuts or pecans add a lovely crunch, and you could try orange segments or dried fruits like cherries to play with flavors—just adjust quantities so the bread doesn’t get overloaded.
Is this bread gluten-free?
This recipe as written is not gluten-free since it uses all-purpose flour. You could experiment with gluten-free flour blends, but results might vary in texture and rise.
What’s the best way to slice the bread?
Use a serrated knife and allow the bread to cool completely before slicing. This helps you achieve clean, even slices without tearing the delicate crumb or squishing the fruit.
Final Thoughts
If you’re searching for a loaf that’s bursting with bright, fresh flavors and a wonderfully tender texture, this Cranberry Orange Bread Recipe is an absolute must-try. It’s a recipe that feels like a warm hug on a plate, perfect for sharing with loved ones or treating yourself to a moment of sweet joy. I hope you bake it soon and fall in love with it just like I did!
Print
Cranberry Orange Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Cranberry Orange Bread is a delightful, moist loaf bursting with zesty orange flavor and tart fresh cranberries. Perfect for breakfast, brunch, or a tasty snack, this quick bread combines tangy citrus and sweet-tart berries for a refreshing treat that’s easy to make and sure to please.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup sugar
- Zest of 1 large orange
Wet Ingredients
- 3/4 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 1 tablespoon fresh squeezed orange juice
- 1 teaspoon pure vanilla extract
Fruit
- 1 1/2 cups fresh cranberries (1 cup for folding into batter, 1/2 cup for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan evenly with a non-stick baking spray, such as Pam, to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the sugar, kosher salt, orange zest, all-purpose flour, and baking powder until all the dry ingredients are well combined and evenly distributed.
- Mix Wet Ingredients: In a separate large bowl, beat together the buttermilk, eggs, canola oil, fresh squeezed orange juice, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually whisk the dry ingredient mixture into the wet ingredients. Stir just until combined to avoid overmixing, which can make the bread dense.
- Fold in Cranberries: Gently fold in 1 cup of the fresh cranberries into the batter, ensuring they’re evenly distributed without breaking them up too much.
- Fill the Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly for uniform baking.
- Add Cranberries on Top: Sprinkle the remaining 1/2 cup of fresh cranberries evenly over the top of the batter for a decorative and flavorful finish.
- Bake: Place the loaf pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Completely: Remove the bread from the oven and allow it to cool completely in the pan before slicing to retain its moist texture and ensure clean slices.
Notes
- Make sure not to overmix the batter to keep the bread tender and light.
- Fresh cranberries can be substituted with frozen, but do not thaw before adding to prevent bleeding of color.
- For extra flavor, consider adding a teaspoon of orange extract along with the vanilla.
- This bread stores well at room temperature in an airtight container for up to 3 days or refrigerated for up to 1 week.
- The zest and juice of the orange add natural brightness; don’t skip these for the best flavor balance.
