An Amazing Cranberry Orange Bread Recipe

Introduction

This cranberry orange bread is a delightful blend of tart cranberries and bright citrus flavors, perfect for breakfast or as a sweet snack. Moist and tender, it’s easy to make and sure to brighten your day with every bite.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large eggs, slightly beaten
• 8 ounces canned whole cranberries in sauce
• 1 large orange, zested and juiced
• 2 tablespoons applesauce
• 1/2 teaspoon almond extract
• 2 tablespoons vegetable or canola oil

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease or spray a bread loaf pan to prevent sticking.
2. Step 2: In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. Set this mixture aside.
3. Step 3: In another bowl, whisk together the wet ingredients: eggs, canned cranberries with their sauce, orange zest and juice, applesauce, almond extract, and oil.
4. Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing to keep the bread tender.
5. Step 5: Pour the batter into the prepared loaf pan and spread evenly.
6. Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

Tips & Variations

• For a quicker treat, bake the batter in muffin tins (about 2/3 cup per muffin) for 20-23 minutes.
• Fresh cranberries can be used instead of canned—simply increase the orange juice slightly to maintain moisture.
• Add chopped nuts like walnuts or pecans for extra texture and flavor.
• To enhance the orange flavor, sprinkle a little orange zest on top before baking.

Storage

Store the cranberry orange bread tightly wrapped at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months. To reheat, warm slices briefly in the toaster or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of canned?

Yes, fresh cranberries can be used. You might want to add a little extra orange juice or a splash of water to keep the batter moist since canned cranberries come with syrup.

How do I know when the bread is done baking?

The best way to check is by inserting a toothpick into the center of the loaf; if it comes out clean or with just a few moist crumbs, the bread is ready.

An Amazing Cranberry Orange Bread Recipe

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★★★★★

4.6 from 143 reviews

This delightful Cranberry Orange Bread combines the tartness of cranberries with the bright citrus flavor of fresh orange zest and juice. Moist and tender with a hint of cinnamon and almond extract, this quick bread is perfect for breakfast, snack, or dessert. Easy to prepare and baked to golden perfection, it offers a wonderful balance of sweet and tangy flavors in every bite.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (10-12 slices) or 8 muffins 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Wet Ingredients

• 2 large eggs, slightly beaten
• 8 oz canned whole cranberries in sauce
• 1 large orange, zested and juiced
• 2 tablespoons applesauce
• 1/2 teaspoon almond extract
• 2 tablespoons vegetable or canola oil

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or spray a bread loaf pan to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir well to evenly distribute all dry components.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, canned cranberries with sauce, orange zest and juice, applesauce, almond extract, and vegetable oil until thoroughly mixed.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender.
5. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly.
6. Bake: Bake the bread for 50-60 minutes until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool before slicing.
7. Optional Muffin Variation: For muffins, spoon about 2/3 cup of batter into greased muffin tins and bake at 350°F for 20-23 minutes until toothpick clean.

Notes

• This bread freezes well; slice and freeze individually for easy thawing.
• Ensure not to overmix the batter to maintain the bread’s light texture.
• Use fresh orange zest and juice for the best citrus flavor.
• Substitute canned whole cranberries in sauce with fresh cranberries and cranberry sauce if desired.
• Adjust baking time slightly if using a different pan size.

Keywords: cranberry bread, orange bread, quick bread, citrus bread, holiday bread, easy bread recipe