This cranberry orange bread is a wonderful mix of tart and sweet flavors. The juicy cranberries paired with zesty orange make each bite a tasty delight!
Baking this bread always fills my kitchen with a warm, delightful smell. It’s perfect for breakfast or as a snack. Trust me, you’ll want seconds—and maybe even thirds! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for this recipe. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend could work well.
Butter: Unsalted butter allows you to control the salt in the recipe. If you’re out of butter, you can substitute it with unsweetened applesauce or coconut oil for a lighter option.
Cranberries: Fresh cranberries give a nice tart flavor, but if they’re out of season, frozen cranberries are a perfect substitute. They add the same tasty punch!
Yogurt/Sour Cream: If you’re dairy-free, opt for a plant-based yogurt. Adding Greek yogurt gives a moist texture while sour cream enhances richness.
Orange Juice: Fresh squeezed orange juice is best for flavor, but bottled juice works too. Just check for no added sugars to keep it natural.
How Do I Get Even Distribution of Cranberries in the Bread?
To ensure your cranberries don’t sink to the bottom of the batter, lightly coat them in flour before folding them into the mixture. This helps them stay suspended in the batter while baking.
- Use a spoon to gently toss the cranberries with a tablespoon of flour.
- Then, fold them in just until combined. This prevents overmixing while keeping those lovely bursts of cranberry throughout!
What’s the Best Way to Glaze My Cranberry Orange Bread?
For a beautiful and delicious glaze, make sure your bread is completely cool before adding the glaze. This prevents it from melting into the bread.
- In a small bowl, whisk together the powdered sugar and orange juice until smooth.
- To glaze, drizzle using a fork or spoon over the top of the loaf, letting it drip down the sides.
- Let the glaze set for 10-15 minutes for a nice finish!
Now you’re ready to make a delicious cranberry orange bread that will impress everyone! Happy baking! 🍊🍞
How to Make Cranberry Orange Bread
Ingredients:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup fresh orange juice (from about 1-2 oranges)
- 1 1/2 cups fresh or frozen cranberries
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
Time Estimate:
This cranberry orange bread will take approximately 15 minutes to prepare and about 55-65 minutes to bake. Make sure to allow time for cooling before glazing, so you should plan for a total of about 1.5 to 2 hours before it’s ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is getting warm, grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest. This helps to evenly distribute the baking agents throughout the flour. Once combined, set it aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture looks light and fluffy, about 2-3 minutes. This step is important for a nice texture in your bread!
4. Add Eggs and Flavor:
Next, add the eggs one at a time, ensuring each egg is well mixed before adding the next. Then stir in the vanilla extract. This adds a fantastic flavor to your bread.
5. Combine Wet Ingredients:
Mix in the Greek yogurt (or sour cream) and fresh orange juice until everything is well combined. This creates a rich, moist batter.
6. Combine Dry and Wet Mixtures:
Gradually add the dry mixture to the wet ingredients. Mix until just combined—don’t overmix, as we want the bread to be light and fluffy!
7. Fold in Cranberries:
Gently fold the cranberries into the batter using a spatula. This will ensure they are evenly distributed without breaking them up.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth out the top with a spatula.
9. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, your bread is ready!
10. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This helps prevent the bread from getting soggy.
11. Make the Glaze:
While the bread is cooling, prepare the glaze by whisking together the powdered sugar and 2-3 tablespoons of fresh orange juice until smooth.
12. Glaze and Serve:
Once the bread is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Enjoy your moist and flavorful cranberry orange bread for breakfast, as a delightful snack, or as a tasty dessert! Happy baking! 🍊🍞
Can I Use Dried Cranberries Instead of Fresh?
Yes, you can use dried cranberries, but keep in mind they’ll be sweeter than fresh ones. If using dried cranberries, consider reducing the sugar in the recipe by 1/4 cup to balance the sweetness.
Can I Freeze Leftover Bread?
Absolutely! Wrap the bread tightly in plastic wrap and then in aluminum foil, or place it in a freezer bag, to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw it in the fridge overnight before serving.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, sour cream is a great substitute. You can also use a plant-based yogurt if you’re looking for a dairy-free option.
How Do I Tell If the Bread Is Fully Baked?
To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s ready! If there’s wet batter on the toothpick, it needs more time to bake.