This cranberry orange bread is a tasty treat, perfect for breakfast or a snack! The blend of bright oranges and tart cranberries gives it a lovely flavor that brightens your day.
Baking this bread fills the house with a sweet, citrusy smell—who could resist that? I love slathering a warm slice with butter. Yum!
It’s super simple to whip up and makes great gifts, too! Just mix, bake, and enjoy with a cup of tea or coffee. Your friends will be asking for the recipe!
Key Ingredients & Substitutions
All-purpose Flour: This is the base of your bread. You can swap it with whole wheat flour for a nuttier flavor, but keep in mind that it might turn out denser.
Cranberries: Fresh cranberries are best, but if they’re out of season, frozen ones work perfectly! Just remember not to thaw them to keep the texture right.
Orange Zest: Zest gives a lovely citrus kick. If you don’t have oranges, lemon zest can be a good substitute for a different citrus flavor.
Greek Yogurt: This adds moisture and tang. If you don’t have it, plain sour cream or even applesauce can substitute well, though applesauce will change the flavor slightly.
Butter: Unsalted butter is used here, but you can use coconut oil or a plant-based butter for a dairy-free option!
What’s the Best Way to Mix Ingredients to Avoid Tough Bread?
Overmixing can lead to tough bread, which no one wants! Here’s how to mix properly:
- Mix wet ingredients until just combined before adding to dry—keep a light hand!
- When adding dry ingredients to wet, mix until no big flour pockets remain. Small lumps are totally okay!
- When folding in the cranberries, use a spatula and gently lift the batter; don’t stir too much to maintain the fluffiness.
This helps keep the bread moist and tender. Enjoy baking your delicious cranberry orange bread!
Cranberry Orange Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon orange zest (from about 1 large orange)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh orange juice (about 1 orange)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 55-65 minutes to bake. Don’t forget to let it cool for about 10 minutes before transferring it to a wire rack! Once it’s cooled, you can drizzle on the glaze for some extra sweetness.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, prepare your loaf pan by greasing and flouring it or lining it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and orange zest. Whisk these together until they’re well mixed. This ensures even distribution of the leavening agents.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Add the eggs one at a time, making sure to beat well after each addition.
4. Combine the Wet Ingredients:
Stir in the Greek yogurt (or sour cream), fresh orange juice, and vanilla extract until everything is nicely combined. Make sure there are no lumps from the yogurt!
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture just until they are blended. It’s okay if the batter is a bit lumpy—don’t overmix!
6. Fold in the Cranberries:
Gently fold in the cranberries with a spatula. Be careful not to crush them; you want nice bursts of cranberry in your bread.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. Adjust the consistency by adding more sugar or juice as necessary to get it just right.
10. Glaze and Serve:
Drizzle the glaze over the cooled bread once it’s fully cooled. Slice it up and enjoy the delicious and vibrant flavors of your homemade cranberry orange bread!
This bread is perfect for morning coffee or as an afternoon snack. Enjoy every slice!
Can I Use Dried Cranberries Instead of Fresh?
Yes, you can use dried cranberries, but they’ll give a slightly different texture and sweetness. If you do, consider reducing the sugar by a couple of tablespoons as dried cranberries are sweeter.
How Do I Store Leftover Bread?
Store any leftover cranberry orange bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months!
Can I Make This Recipe Gluten-Free?
Absolutely! Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Just be sure to check your baking powder and other ingredients to ensure they are gluten-free.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, plain sour cream works well! Alternatively, you can use buttermilk or even applesauce for a dairy-free option, though it may slightly change the flavor and texture.
