Cranberry Orange Bread: Fresh, Holiday Favorite
I’m totally obsessed with this Cranberry Orange Bread! It smells amazing when it’s baking in my kitchen. The tart cranberries mix perfectly with the sweet orange flavor. Plus, that shiny glaze on top? It keeps everything super moist and yummy. This Cranberry Orange Bread is my go-to recipe every holiday season.
I make it for breakfast, dessert, and even give loaves to my friends. Trust me, once you try it, you’ll want to bake it all winter long. It’s easy to make and tastes incredible. Ready to get started?
Ingredients You’ll Need
This bread mixes fresh cranberries with orange flavors for the perfect holiday treat. Check out the recipe card below for all ingredients.
- Fresh Cranberries: These tart little berries add pops of flavor and a pretty red color.
- Orange Zest: The peel gives you that strong citrus smell and bright taste.
- Orange Juice: Fresh juice makes the orange flavor even better and adds moisture.
- All-Purpose Flour: This creates the structure and makes the bread nice and tender.
- Granulated Sugar: Sweetens everything up and balances out those tart cranberries perfectly.
- Butter: Makes the bread rich and keeps it super moist and soft.
- Powdered Sugar: Creates that smooth, sweet glaze that finishes everything off beautifully.
How to Make Cranberry Orange Bread
This easy bread comes together fast with fresh cranberries and orange. Let’s bake something delicious!
Step 1: Prepare Your Oven and Pan
Turn your oven to 350°F and grease your loaf pan really well with butter. Put some parchment paper on the bottom, too. This helps you get the bread out super easily when it’s done baking.
Step 2: Mix the Dry Ingredients
Whisk your flour, baking powder, and salt together in a bowl until mixed. This step is important! It spreads everything out evenly so your bread rises perfectly. No lumps here!
Step 3: Cream Butter and Sugar
Beat 1/2 cup soft butter with 1 cup sugar in your mixer for 3 minutes. It should look light and fluffy. This adds air to your batter and makes the bread super tender and nice.
Step 4: Add Eggs and Orange Zest
Mix in 2 eggs, one at a time, and toss in 2 tablespoons orange zest. Beat well after each egg. Scrape the bowl sides to make sure everything mixes in evenly. This is where it starts smelling AMAZING!
Step 5: Alternate Wet and Dry Ingredients
Add your flour mix and 3/4 cup orange juice back and forth in three parts. Start with flour, end with flour. Mix just until combined. Don’t overmix or your bread will be tough!
Step 6: Fold in the Cranberries
Gently fold in 2 cups fresh cranberries with a spatula. Be gentle so you don’t crush them. Want a tip? Toss the cranberries in a little flour first. They won’t sink to the bottom!
Step 7: Bake the Bread
Pour batter into your pan and bake for 60-70 minutes until it’s golden brown. Stick a toothpick in the center. If it comes out clean, you’re done! Cover with foil if it’s browning too fast.
Step 8: Cool and Add Glaze
Let the bread cool in the pan for 15 minutes, then move it to your cooling rack. Wait until it’s totally cool. Mix 1 cup powdered sugar with 2-3 tablespoons orange juice. Drizzle that yummy glaze all over!
Tips for the Best Cranberry Orange Bread
- Use fresh cranberries instead of frozen ones. They work better and won’t make your batter watery.
- Don’t overmix after you add the flour. Mix just enough.
- Check if it’s done with a toothpick since all ovens are different.
- Let it cool completely before you add the glaze.
- Wrap it up well and keep it at room temperature for up to three days.
Variations and Substitutions
Want to try something different? This recipe is super flexible, and you can make it your own!
- White Chocolate Chips: Toss in 1/2 cup white chocolate chips with the cranberries for sweet, creamy bites.
- Dried Cranberries: No fresh cranberries? Use dried ones instead. Just cut back the sugar by 2 tablespoons.
- Lemon Variation: Swap the orange zest and juice for lemon. You’ll get a tangy, bright flavor instead.
- Nuts Addition: Add 1/2 cup chopped pecans or walnuts for extra crunch and a nutty taste.
FAQs
Can I make Cranberry Orange Bread ahead of time?
Yes! Bake it up to two days early. Just wrap it up well and keep it at room temperature.
How do I store leftover Cranberry Orange Bread?
Wrap your bread tightly in plastic wrap or foil. Keep it at room temperature for up to three days.
Can I freeze Cranberry Orange Bread?
You bet! Wrap it really well in plastic and foil. It stays good in the freezer for three months.
Why did my cranberries sink to the bottom?
Toss your cranberries in a bit of flour before folding them in. This helps them stay put!
Can I use frozen cranberries instead of fresh?
Sure! Don’t thaw them first. Just know your bread might be a tiny bit more moist.
How do I know when the bread is done?
Stick a toothpick in the middle. It should come out clean or with just a few crumbs.
Can I make this into muffins instead?
Yes! Put the batter in muffin tins. Bake at 350°F for 20-25 minutes until they’re golden brown.
What makes the bread moist and tender?
The butter and orange juice keep it moist. And not overmixing helps keep it super tender too.
Cranberry Orange Bread: Fresh, Holiday Favorite
Ingredients
For the Cranberry Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons orange zest
- 3/4 cup fresh orange juice
- 2 cups fresh cranberries
Orange Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
Equipment
- 9×5-inch loaf pan
- Electric mixer
- Mixing bowls
- Microplane zester
Instructions
- Preheat oven to 350°F and grease a loaf pan, lining the bottom with parchment paper for easy removal.
- Whisk flour, baking powder, and salt together in a bowl until evenly mixed through the whole thing.
- Cream softened butter with granulated sugar using a mixer for 3 minutes until light and really fluffy.
- Beat in eggs one at a time, then add orange zest and mix well after each one.
- Alternate adding the flour mixture and orange juice to the butter mixture, beginning and ending with the flour.
- Toss cranberries lightly in flour, then gently fold into batter without crushing the fresh berries too much.
- Pour batter into prepared loaf pan and bake for 60-70 minutes until it’s nice and golden.
- Cool bread in the pan for 15 minutes, then transfer to a wire rack to cool all the way before glazing.
- Whisk powdered sugar with orange juice until smooth, then drizzle the glaze all over the cooled bread. ENJOY!!!
Notes
- Fresh cranberries work best, but if using frozen ones, don’t thaw them before adding to the batter.
- Cover bread with foil if it’s browning too quickly during the last 20 minutes of baking.
- The bread tastes even better the next day, after all the flavors mix together really well.
- Want more orange flavor? Add one teaspoon of orange extract to your batter for extra zing.
- Store glazed bread wrapped tightly at room temperature for up to three days for the best taste.
