Orange Cranberry Bread


Author: Rachel

Published Date: November 18, 2023

Today, we’re diving into a special treat that’s sure to brighten your kitchen and tantalize your taste buds: the Orange Cranberry Bread. This delightful bread is a harmonious blend of tangy cranberries and zesty orange, wrapped in a soft, golden crust. It’s not just a recipe; it’s a celebration of simple ingredients coming together to create something truly magical.

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Why You’ll Love this Recipe

Orange Cranberry Bread is not just a treat; it’s a sensory experience. Imagine the aroma of fresh oranges mingling with the tartness of cranberries, all wrapped in a soft, moist loaf. This recipe is a perfect blend of tangy and sweet, making it an ideal companion for your morning coffee or a comforting snack. What makes this bread so special is the harmony of its simple ingredients. It’s a testament to how basic ingredients can transform into something extraordinary.

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Orange Cranberry Bread Ingredients

  • Flour
  • Baking Powder
  • Salt
  • Milk
  • Orange Zest
  • Orange Juice, freshly squeezed
  • Butter
  • Sugar
  • Eggs
  • Fresh Cranberries
  • Powdered Sugar

*Scroll to Printable Recipe Card below for detailed amounts!

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How to Make Orange Cranberry Bread

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time:  35 minutes
  • Servings: 6

Ingredients:

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and set aside. (I highly recommend Baker’s Joy Floured Spray…my cakes always release so easily with it).
  2. Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt.
  3. Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest and orange juice. Gradually mix in the milk.
  4. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients, stirring just until blended.
  5. Prepare Cranberries: Toss the cranberries with ½ Tbsp flour to coat them lightly. This prevents them from sinking in the batter.
  6. Add Cranberries: Gently fold the cranberries into the batter.
  7. Bake: Pour the batter into the prepared loaf pan. Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. (Check at about 45 minutes and cover with foil for the remainder if browning too quickly)
  8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Prepare Glaze: In a small bowl, combine the powdered sugar, 2 Tbsp orange juice, and 1 tsp orange zest. Adjust the consistency with more orange juice if needed.
  10. Glaze the Bread: Once the bread is completely cool, drizzle the glaze over the top.
  11. Serve: Allow the glaze to set before slicing and serving.

Storage and Reheating Instructions:

How to Store Orange Cranberry Bread:

To maintain the bread’s delightful texture, store it in an airtight container at room temperature for up to 3 days.

How to Reheat Orange Cranberry Bread:

Although reheating isn’t necessary, if you prefer it warm, a quick 10-second zap in the microwave will do the trick, reviving that just-baked feel.

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Helpful Tips & Substitutions

Can This Be Frozen?

Absolutely! Wrap the bread in plastic wrap and then aluminum foil, and it can be frozen for up to 3 months. Thaw it overnight on the counter, and it’s ready to be enjoyed again, as fresh as the day it was baked.

Can This Be Made Ahead of Time?

Yes, it’s a lifesaver for busy days! Bake it ahead, and it’ll be your go-to snack or breakfast for the next few days. Its flavor even deepens a day after, making it a perfect make-ahead treat.

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Substitutions & Variations

For Dietary Restrictions:

  1. Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute to keep the texture of the bread intact.
  2. Dairy-Free: Use a plant-based milk, like almond or soy milk, instead of regular milk. Also, opt for a dairy-free butter substitute.
  3. Vegan: Along with dairy-free substitutes, replace the eggs with flax eggs (1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water).
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this is what it looks like in my house when i’m trying to cook…my sweet toddler decides to have a picnic right in the middle of the kitchen. haha! 🙂

Flavor and Ingredient Variations:

  1. Different Citrus Zest: Lemon or lime zest can offer a fresh twist if you’re out of oranges or just want to try something new.
  2. Add Nuts: For an added crunch, fold in a half cup of chopped walnuts or pecans.
  3. Chocolate Chips: Chocolate lovers can add a half cup of chocolate chips for a sweet surprise in every bite.
  4. Dried Cranberries: No fresh cranberries? Use dried cranberries soaked in orange juice for 10 minutes to plump them up.
  5. Spices: A pinch of cinnamon or nutmeg can add a warm, spicy note to the bread.

Helpful Cooking Notes

  • Flouring Cranberries: Tossing cranberries in flour prevents them from sinking in the batter, ensuring even distribution.
  • Oven Check: Ovens can be tricky. Start checking the bread at 45 minutes to prevent over-browning.
  • Glaze Consistency: Adjust the glaze with more orange juice to achieve your desired consistency. It should be pourable but not too runny.
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Try Some of our Other Favorite Holiday Recipes

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Orange Cranberry Bread


2.74 from 30 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 33 minutes
Servings 6
Calories 441 kcal
Indulge in the delightful blend of tangy cranberries and zesty oranges with our easy-to-follow Orange Cranberry Bread recipe. Perfect for beginners and seasoned bakers alike.

INGREDIENTS
  

For the Bread:

  • 1 ½ cups Flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • ¼ cup Milk, room temperature
  • Zest of 1 Orange, reserve 1 tsp for glaze
  • ¼ cup of Orange Juice, freshly squeezed
  • 6 Tbsp unsalted butter, softened
  • ¾ cup Sugar
  • 2 large Eggs, room temperature
  • 2 cups fresh Cranberries, rinsed and patted dry
  • ½ Tbsp Flour

For the Glaze:

  • 1 cup Powdered Sugar
  • 2 Tbsp Orange Juice, freshly squeezed (or more depending on desired consistency)
  • 1 tsp Orange Zest

INSTRUCTIONS

  • Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and set aside. (I highly recommend Baker’s Joy Floured Spray…my cakes always release so easily with it).
  • Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt.
  • Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest and orange juice. Gradually mix in the milk.
  • Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients, stirring just until blended.
  • Prepare Cranberries: Toss the cranberries with ½ Tbsp flour to coat them lightly. This prevents them from sinking in the batter.
  • Add Cranberries: Gently fold the cranberries into the batter.
  • Bake: Pour the batter into the prepared loaf pan. Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. (Check at about 45 minutes and cover with foil for the remainder if browning too quickly)
  • Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare Glaze: In a small bowl, combine the powdered sugar, 2 Tbsp orange juice, and 1 tsp orange zest. Adjust the consistency with more orange juice if needed.
  • Glaze the Bread: Once the bread is completely cool, drizzle the glaze over the top.
  • Serve: Allow the glaze to set before slicing and serving.

NOTES

Storage and Reheating Instructions:

How to Store Orange Cranberry Bread:

To maintain the bread’s delightful texture, store it in an airtight container at room temperature for up to 3 days. 

How to Reheat Orange Cranberry Bread:

Although reheating isn’t necessary, if you prefer it warm, a quick 10-second zap in the microwave will do the trick, reviving that just-baked feel.

Helpful Tips & Substitutions

Can This Be Frozen?

Absolutely! Wrap the bread in plastic wrap and then aluminum foil, and it can be frozen for up to 3 months. Thaw it overnight on the counter, and it’s ready to be enjoyed again, as fresh as the day it was baked.

Can This Be Made Ahead of Time?

Yes, it’s a lifesaver for busy days! Bake it ahead, and it’ll be your go-to snack or breakfast for the next few days. Its flavor even deepens a day after, making it a perfect make-ahead treat.

Substitutions & Variations

For Dietary Restrictions:

    1. Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute to keep the texture of the bread intact.
    2. Dairy-Free: Use a plant-based milk, like almond or soy milk, instead of regular milk. Also, opt for a dairy-free butter substitute.
    3. Vegan: Along with dairy-free substitutes, replace the eggs with flax eggs (1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water).

Flavor and Ingredient Variations:

    1. Different Citrus Zest: Lemon or lime zest can offer a fresh twist if you’re out of oranges or just want to try something new.
    2. Add Nuts: For an added crunch, fold in a half cup of chopped walnuts or pecans.
    3. Chocolate Chips: Chocolate lovers can add a half cup of chocolate chips for a sweet surprise in every bite.
    4. Dried Cranberries: No fresh cranberries? Use dried cranberries soaked in orange juice for 10 minutes to plump them up.
    5. Spices: A pinch of cinnamon or nutmeg can add a warm, spicy note to the bread.

Helpful Cooking Notes

    • Flouring Cranberries: Tossing cranberries in flour prevents them from sinking in the batter, ensuring even distribution.
    • Oven Check: Ovens can be tricky. Start checking the bread at 45 minutes to prevent over-browning.
    • Glaze Consistency: Adjust the glaze with more orange juice to achieve your desired consistency. It should be pourable but not too runny.

NUTRITION

Calories: 441kcalCarbohydrates: 76gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 86mgSodium: 196mgPotassium: 133mgFiber: 2gSugar: 48gVitamin A: 499IUVitamin C: 13mgCalcium: 74mgIron: 2mg
Course Holiday Recipe
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles

2.74 from 30 votes (30 ratings without comment)

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I'm Rachel.

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