Cranberry Orange Bread Recipe

There's something truly special about the way tart cranberries and sunny orange zest come together in a loaf.

It feels festive, sure, but it also feels like a warm, comforting hug on a chilly morning.

Why This Recipe Feels Like Home

This isn't just another quick bread recipe, it's a bit of a tradition in the making.

The vibrant red berries speckled throughout the tender crumb make every slice look as joyful as it tastes.

Ingredients Needed for the Recipe

• All-purpose flour: This forms the sturdy, yet soft, foundation of our bread.
• Baking powder: Our trusty leavening agent that gives the loaf its perfect rise.
• Sea salt: A crucial pinch to balance and enhance all the other flavors.
• Cane sugar: It provides a gentle, mellow sweetness that complements the tart fruit.
• Orange zest: This is where the magic lives, packing a powerful citrus aroma.
• Vegetable oil: It guarantees a wonderfully moist and tender texture, every single time.
• Large eggs: They bind everything together and add to the bread's rich structure.
• Fresh orange juice: Using it fresh makes the flavor bright and authentic, no comparison.
• Milk: Just a splash to create a smooth, perfectly mixable batter.
• Vanilla extract: A warm, familiar note that ties the citrus and berry together beautifully.
• Cranberries: The star of the show, offering little bursts of tangy freshness.
• Powdered sugar: For creating that irresistibly sweet and zesty orange glaze on top.

How to make Cranberry Orange Bread?

Step 1 - Prep Your Pan and Oven

Start by preheating your oven to 350°F, giving it plenty of time to reach the right temperature.

Generously grease an 8x4-inch loaf pan to ensure your bread releases easily later on.

Step 2 - Combine the Dry Ingredients

In a medium-sized bowl, grab your whisk and combine the flour, baking powder, and salt.

Whisking them now prevents over-mixing later, which is the secret to a tender crumb.

Step 3 - Wake Up the Citrus

This is the fun part, really. In a large bowl, combine the sugar and orange zest.

Now, use your fingertips to rub them together; you'll smell the incredible oils releasing instantly.

Step 4 - Create the Wet Mixture

Pour the vegetable oil and crack in the eggs with your fragrant sugar, whisking until it's all one cohesive mixture.

Next, stream in the fresh orange juice, milk, and vanilla, whisking just until the batter looks smooth.

Step 5 - Bring the Batter Together

Add your pre-whisked dry ingredients into the large bowl of wet ingredients.

Stir them together with a gentle hand, stopping the very moment the last streaks of flour disappear.

Step 6 - Prepare the Cranberries

Toss the fresh or frozen cranberries with that single teaspoon of reserved flour in a separate bowl.

This light coating is a simple trick that stops all the berries from sinking straight to the bottom.

Step 7 - Fold and Bake

Gently fold the floured cranberries into your batter, trying to keep them whole and evenly distributed.

Transfer the batter to your prepared pan, smooth the top, and bake for 45 to 55 minutes.

Step 8 - Cool and Glaze

Let the loaf cool completely in its pan; this patience is key for clean slicing, trust me.

Whisk the powdered sugar and orange juice for the glaze, then drizzle it artfully over the cooled bread.

The Perfect Slice: Serving & Enjoying

A thick, unadorned slice with a cup of black coffee is a sublime breakfast experience.

For a simple dessert, try warming a slice briefly and serving it with a small scoop of vanilla bean ice cream.

Tips

• When measuring your flour, spoon it lightly into the measuring cup and level it off with a knife for accuracy.
• Don't overmix the batter after adding the flour; a few tiny lumps are far better than a tough loaf.
• To check for doneness, look for a golden top that springs back when lightly pressed with a finger.
• If your cranberries are particularly large, giving them a rough chop can create a more even distribution.
• Let the glaze set for a good 15 minutes before you cut into the loaf, it makes for a much cleaner slice.

Simple Twists and Variations

For a delightful crunch, fold in a half-cup of chopped walnuts or pecans along with the cranberries.

If you only have dried cranberries on hand, use just half a cup since their flavor is more concentrated.

Storing Your Loaf for Lasting Freshness

Keep the bread in an airtight container at room temperature for up to two days for peak freshness.

For longer storage, refrigerate it for up to five days, or freeze individual slices for a quick treat anytime.