Cranberry Orange Bread is a delightful combination of tart cranberries and zesty orange, perfect for both breakfast and dessert. This quick bread has its roots in American cuisine, often enjoyed during the holiday season when cranberries are at their peak. It’s a wonderful way to use fresh cranberries, and the addition of orange zest and juice really brightens up the flavors. Whether you’re preparing for a festive gathering or simply want a delicious homemade bread, this recipe is sure to impress.
Cranberry Orange Bread pairs beautifully with a pat of butter or a smear of cream cheese. For a heartier breakfast, consider serving it alongside scrambled eggs or a warm bowl of oatmeal. This bread also complements a cup of hot coffee or tea, making it a great addition to brunch spreads. For dessert, a dollop of whipped cream or a drizzle of vanilla glaze can elevate its sweetness.
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Cranberry Orange Bread
Servings: 8-10
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Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (from about 1 large orange)
3/4 cup orange juice (preferably fresh-squeezed)
1/4 cup whole milk
1/4 cup unsalted butter, melted
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups fresh cranberries, coarsely chopped
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (from about 1 large orange)
3/4 cup orange juice (preferably fresh-squeezed)
1/4 cup whole milk
1/4 cup unsalted butter, melted
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups fresh cranberries, coarsely chopped
Directions
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Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
In another bowl, combine the orange juice, milk, melted butter, beaten egg, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as this can make the bread tough.
Gently fold in the chopped cranberries until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Variations & Tips
For an extra burst of flavor, try adding 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter. If you prefer a bit more sweetness, consider adding a simple orange glaze made from powdered sugar and fresh orange juice drizzled over the top of the cooled bread. You can also substitute dried cranberries in place of fresh ones if they are out of season. Lastly, for a dairy-free version, swap the whole milk for almond milk and use a plant-based butter.
