Cranberry Orange Bread recipe Savor the delightful blend of tangy cranberries and citrus zest in our Cranberry Orange Bread, topped with a luscious orange glaze. Perfect for dessert or a festive brunch!

Every bite of Cranberry Orange Bread takes me back to my grandmother’s cozy kitchen, where the aroma of baking would warmly wrap around you like a hug. As a child, I’d stand on a stool next to her, eagerly watching as she skillfully combined the bright, tangy cranberries with the zest of oranges she had picked from her garden. This recipe is more than just a dessert; it’s a piece of my heritage, lovingly baked into each slice, bringing the essence of family gatherings and the laughter of holidays past into the present.

Why You’ll Love This Cranberry Orange Bread Recipe

Our Cranberry Orange Bread isn’t just another quick bread; it’s a vibrant, flavor-packed treat that turns any tea time into a celebration. Here’s why it’s a must-try:

Tangy Freshness: The use of fresh cranberries and real orange zest adds a burst of natural, tangy sweetness rarely found in baked goods.
Moist and Rich: Thanks to the buttermilk and canola oil, each slice is incredibly moist and rich, making it hard to stop at just one.
Versatile Serving Options: Perfect for breakfast, a snack, or dessert, this bread is as versatile as it is delicious.
Easy to Make: Simple instructions and common pantry ingredients make this recipe accessible for bakers of all levels.

Ingredient Notes for Cranberry Orange Bread

To ensure your Cranberry Orange Bread turns out perfectly, here are some handy notes on the ingredients:

Orange Zest: Use fresh oranges for zesting to get the best flavor. Organic oranges are ideal as they are less likely to have pesticide residues on their skins.
Fresh Cranberries: Opt for fresh cranberries for their tartness, which contrasts beautifully with the sweet glaze. If they’re out of season, frozen cranberries can be used without thawing.
Buttermilk: It adds a subtle tanginess and tenderizes the bread. No buttermilk? Substitute with a mixture of milk and a tablespoon of lemon juice or vinegar.
Neutral Oil: Canola oil is preferred for its mild flavor, but any neutral oil will do. Avoid stronger-tasting oils like olive or coconut unless you enjoy their flavors.

How To Make Cranberry Orange Bread

Introduction: Here’s how to make your own Cranberry Orange Bread, broken down into detailed, easy-to-follow steps:

Step 1: Prepare Your Pan and Oven – Start by greasing your loaf pan and preheating your oven. This ensures a non-stick surface and an oven ready for baking.
Step 2: Mix Dry Ingredients – Whisk together your flour, baking powder, and salt. This mixture will help incorporate the raising agent evenly, which is crucial for a good rise.
Step 3: Infuse Sugar and Zest – Blend the sugar with freshly grated orange zest. This step is key for infusing the sugar with citrus oil, adding depth to the bread’s flavor.
Step 4: Combine Wet Ingredients and Add Dry Mix – Whisk together the wet ingredients, then gradually add your dry ingredients and zest-infused sugar, mixing just enough to combine. This method prevents overmixing, keeping the bread tender.
Step 5: Fold in Cranberries and Bake – Gently fold the cranberries into the batter and pour into the prepared pan. Baking at the right temperature and checking for doneness with a toothpick ensures perfect moisture and texture.
Step 6: Make and Apply Glaze – While the bread cools, whip up the orange juice glaze and drizzle it over the cooled bread for a touch of sweetness and a shiny finish.

Storage Options for Cranberry Orange Bread

Cranberry Orange Bread keeps wonderfully when stored properly. Wrap it in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months. Thaw at room temperature or in the microwave when ready to enjoy.

Variations and Substitutions for Cranberry Orange Bread

Introduction: To customize your Cranberry Orange Bread or adapt it to what’s available in your pantry, consider these variations:

Gluten-Free Flour: Swap in your favorite gluten-free flour blend to accommodate dietary restrictions.
Different Citrus Zest: Lemon or lime zest can replace orange zest for a different citrus twist.
Vegan Modifications: Use plant-based milk mixed with vinegar in place of buttermilk, and flax eggs instead of regular eggs.
Add Nuts or Seeds: Stir in a half cup of chopped pecans or walnuts for a crunchy texture or sprinkle some pumpkin seeds on top before baking for a decorative touch.

Print Recipe

Cranberry Orange Bread

Prep Time15

Cook Time1 15

Cooling Time30

Total Time2

Course: Dessert

Cuisine: American

Keyword: bread, cake, cranberry, orange

Servings: 10

Ingredients

For the Bread:

2 cups of all-purpose flour
1 teaspoon of baking powder
½ teaspoon of salt
1 cup of granulated sugar
1 tablespoon of freshly grated orange zest
½ cup of buttermilk
½ cup of canola oil or another neutral-tasting oil
½ cup of freshly squeezed orange juice
2 large eggs
1 teaspoon of pure vanilla extract
1 ½ cups of fresh cranberries

For the Glaze:

1 cup of powdered sugar
2 to 3 tablespoons of orange juice

Instructions

To Prepare the Bread:

Initial Preparation: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 5-inch loaf pan thoroughly to ensure that the bread does not stick.
Mixing Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Whisk these ingredients together until they are well blended and set aside.
Infusing Sugar with Orange Zest: In a smaller bowl, combine the granulated sugar with the orange zest. Mix these together with a spoon until the sugar is infused with the orange zest and has taken on a light orange hue. Set this aside as well.
Combining Wet Ingredients: In a larger bowl, whisk together the buttermilk, canola oil, orange juice, eggs, and vanilla extract. Ensure these ingredients are mixed thoroughly.
Incorporating Dry and Wet Mixtures: Gradually add the previously mixed dry ingredients and the orange zest-infused sugar to the wet mixture. Stir these together until just combined to avoid overmixing, which could affect the texture of the bread.
Adding Cranberries: Fold in the fresh cranberries gently with a wooden spoon or spatula until they are evenly distributed throughout the batter.
Baking: Pour the batter into the prepared loaf pan. Bake in the preheated oven for approximately 65-75 minutes. To prevent excessive browning, cover the bread loosely with aluminum foil if it begins to brown too quickly. The bread is ready when a toothpick inserted into the center comes out clean or with very few crumbs.
Cooling: After baking, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.

To Prepare the Glaze:

Making the Glaze: In a medium bowl, whisk together the powdered sugar and orange juice until smooth. Adjust the consistency of the glaze by adding more orange juice if necessary.
Applying the Glaze: Once the bread has completely cooled, drizzle the glaze over the top. Allow the glaze to set before slicing and serving the bread.