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Tasty Cranberry Orange Bread Recipe

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★★★★★

4.5 from 113 reviews

This Tasty Cranberry Orange Bread is a delightful quick bread perfect for breakfast or an afternoon snack. It balances the tartness of fresh cranberries with the bright, zesty flavor of fresh orange zest and juice. Made with simple pantry ingredients and baked to a soft, tender crumb, this bread is easy to prepare, filling your kitchen with a wonderful citrus aroma. A light orange glaze adds a sweet finish, making it a crowd-pleaser for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar

Wet Ingredients

  • Zest from 3 large oranges
  • 3/4 cup buttermilk
  • 1/2 cup neutral oil
  • 2 large eggs
  • 1 tbsp freshly squeezed orange juice
  • 1/2 tsp vanilla extract

To Fold In

  • 1 cup cranberries, chopped or halved

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it thoroughly to prevent sticking during baking.
  2. Mix Dry Ingredients: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1 cup granulated sugar. Stir well to evenly distribute all dry ingredients and set aside.
  3. Prepare Wet Ingredients: In a large bowl, whisk together the zest from 3 large oranges, 3/4 cup buttermilk, 1/2 cup neutral oil, 2 large eggs, 1 tbsp freshly squeezed orange juice, and 1/2 tsp vanilla extract until the mixture is smooth and well combined.
  4. Combine Wet and Dry Ingredients with Cranberries: Gradually add the dry mixture into the wet mixture, folding gently to combine. When the batter is nearly mixed but still slightly streaky, fold in the chopped or halved cranberries. Stir just until everything is incorporated, careful not to overmix to keep the bread tender.
  5. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 1 hour or until a toothpick inserted in the center comes out clean. Let bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. For extra flavor, brush the warm loaf with a little extra orange juice right after baking.

Notes

  • Use fresh or frozen cranberries; if frozen, do not thaw before mixing to prevent mushiness.
  • Toss cranberries with a little flour before folding to prevent sinking to the bottom during baking.
  • Do not overmix the batter to avoid a dense loaf; a few small streaks of flour are okay.
  • Check doneness with a toothpick, not just the baking time, as oven temperatures can vary.
  • Let bread cool about 10 minutes in the pan before removing to avoid breakage.
  • Store bread at room temperature up to 3 days or refrigerate up to 1 week; freeze slices for up to 3 months.
  • Serving suggestions include spreading with butter or cream cheese and pairing with coffee, tea, fresh fruit salad, or yogurt parfait.

Keywords: cranberry orange bread, quick bread, citrus bread, breakfast bread, holiday bread, sweet bread, fresh cranberry recipe

Find it online: https://foodbylina.com/tasty-cranberry-orange-bread-recipe/