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Cranberry Orange Bread Recipe

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This moist and tender Cranberry Orange Bread combines bright orange juice and zest with tart cranberries for a delicious sweet-and-tangy flavor. Optional walnuts add a satisfying crunch, making this easy homemade quick bread perfect for breakfast, brunch, holiday gatherings, or afternoon snacks.

Ingredients

2 cups all-purpose flour

¾ cup white sugar

1 ½ teaspoons baking powder

¾ teaspoon salt

½ teaspoon baking soda

¼ cup unsalted butter, cut into pieces and softened

¾ cup orange juice

1 tablespoon grated orange zest

1 large egg, beaten

1 cup chopped cranberries

½ cup chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8×4-inch loaf pan and set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until evenly combined.
  3. Add the softened butter to the dry ingredients and mix until incorporated and the mixture resembles coarse crumbs.
  4. Pour in the orange juice, add the grated orange zest and beaten egg, and gently stir until the batter comes together. Avoid overmixing to keep the bread tender.
  5. Gently fold in the chopped cranberries and optional walnuts, distributing them evenly throughout the batter.
  6. Spoon the batter into the prepared loaf pan and spread the top evenly with a spatula.
  7. Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely cover the loaf with aluminum foil.
  8. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Transfer to a wire rack and let cool completely before slicing and serving.

Notes

Walnut substitutions: Replace the walnuts with chopped pecans, almonds, or white chocolate chips, or omit them entirely for a nut-free loaf.

Cranberry options: Fresh or frozen cranberries work well. Use frozen cranberries without thawing, although baking may take slightly longer. Dried cranberries can also be used for a sweeter flavor.

Extra flavor: Add ½ teaspoon ground cinnamon for a warm, aromatic variation.

Orange glaze: Mix powdered sugar with a little orange juice until smooth, then drizzle over the completely cooled loaf. Allow the glaze to set before slicing.

Muffin variation: Divide the batter among 12 greased muffin cups and bake at 375°F (190°C) for 15 to 20 minutes, or until a toothpick comes out clean.

Prevent dryness: Measure flour carefully, avoid overmixing, and begin checking for doneness after 60 minutes to prevent overbaking.

Prevent sinking cranberries: Chop the cranberries and gently fold them into the thick batter for even distribution.

Room temperature storage: Cool completely, wrap tightly or place in an airtight container, and store for up to 3 days.

Refrigerator storage: Keep in an airtight container for 5 to 7 days.

Freezing: Wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.

Reheating: Microwave individual slices for 10 to 15 seconds, or wrap several slices in foil and warm at 300°F for approximately 10 minutes.

Make ahead: Bake the bread one day before serving, cool completely, and store tightly wrapped at room temperature.

Serving suggestions: Enjoy at room temperature or slightly warm, plain or with butter. Serve alongside coffee or tea for breakfast, brunch, or an afternoon snack.

Bottled orange juice can replace fresh orange juice, but fresh orange zest is recommended for the best citrus flavor.

Nutrition

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