Description
A moist and flavorful Cranberry Orange Bread bursting with tart cranberries and zesty orange flavor, perfect for breakfast, dessert, or a festive holiday treat. Simple to make and sure to impress with its sweet-tangy balance.
Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Wet Ingredients:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup orange juice (freshly squeezed)
1/4 cup milk
1 tablespoon orange zest
1 teaspoon vanilla extract
Filling:
1 1/2 cups fresh or frozen cranberries, roughly chopped
Optional Glaze:
1 cup powdered sugar
2–3 tablespoons orange juice
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, beating after each addition. Mix in orange juice, milk, orange zest, and vanilla extract.
- Combine Ingredients: Gradually add dry ingredients to the wet mixture, stirring until just combined. Gently fold in the cranberries.
- Bake: Pour batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze (Optional): Whisk powdered sugar and orange juice until smooth. Drizzle over cooled bread.
Notes
For evenly distributed cranberries, toss them with a bit of flour before adding to the batter.
Freshly squeezed orange juice and zest yield the best flavor.
This recipe can be adapted to muffins or mini-loaves with adjusted bake times.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaf (12 slices)
- Calories: 240 kcal (per serving, based on 12 slices)
