Go Back

Cranberry Orange Bread

This cranberry orange bread combines tart dried cranberries with bright orange zest in a tender, moist loaf. Baking the mixture creates a fragrant, golden crust with pockets of chewy berries and citrus flavor throughout, resulting in a comforting yet cheerful treat perfect for holiday mornings or cozy weekends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter preferably browned for extra flavor
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup orange juice freshly squeezed
  • 1 large orange for zesting
  • 1 1/2 cups dried cranberries plumped in orange juice if desired

Equipment

  • Oven
  • Loaf pan
  • Mixing bowls
  • Microplane
  • Whisk
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan, setting it aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy foundation for your batter.
  3. Use a microplane to zest the orange, releasing fragrant oils, then juice it to get about 1/4 cup of fresh orange juice. Set both aside.
  4. Cream the softened butter and sugar together in a bowl until the mixture is fluffy and pale, about 3 minutes. This step helps create a tender crumb.
  5. Add eggs one at a time, beating well after each addition, until the mixture is smooth and slightly glossy.
  6. Stir in the orange zest and juice, mixing until fully incorporated. The batter should be fragrant with citrus.
  7. Gently fold in the dried cranberries, ensuring they’re evenly distributed throughout the batter.
  8. Gradually add the dry ingredients to the wet, folding gently with a spatula until just combined. Do not overmix to keep the bread tender.
  9. Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
  10. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  11. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
  12. Slice and enjoy this fragrant, moist cranberry orange bread, perfect for sharing during special mornings or cozy afternoons.

Notes

For extra flavor, try browning the butter before creaming. To enhance tartness, soak cranberries in orange juice before folding into the batter. Serve at room temperature for the best texture and aroma.