This cranberry orange bread is a delightful treat with a perfect balance of sweet and tart flavors. The juicy cranberries and zesty oranges make every bite yummy!
Baking this bread fills my kitchen with a warm, inviting smell that makes it hard to wait for it to cool down. I love enjoying it fresh with a bit of butter or as a snack any time of day!
Key Ingredients & Substitutions
All-Purpose Flour: Standard all-purpose flour gives this bread structure and texture. If you’re gluten-free, you can use a gluten-free flour blend, but the results may vary slightly.
Cranberries: Fresh cranberries are perfect for this dish, bringing tartness. If they’re out of season, dried cranberries work as a substitute—just reduce the sugar a bit since they’re sweeter.
Sour Cream: This ingredient keeps the bread moist. Greek yogurt is a great alternative and adds protein. For a healthier option, you could try using applesauce for a slightly different texture and sweetness.
Butter: Unsalted butter is recommended, as it lets you control the salt content. If you’re dairy-free, coconut oil or a vegan butter can replace it without losing moisture.
Orange Zest: Don’t skip the zest! It packs in a lot of flavor. If you don’t have fresh oranges, use a dash of orange extract to mimic that bright taste.
How Do You Achieve the Perfect Bread Texture?
The key to a moist and tender cranberry orange bread is in the mixing technique. Over mixing can lead to a dense loaf, so it’s crucial to mix just until the ingredients are combined.
- Whisk dry and wet ingredients separately before combining them. This helps ensure even distribution.
- When mixing, fold gently to keep air in the batter. This lightness makes for a fluffier bread.
- Be careful not to overmix when adding the cranberries. Gently fold them in so they don’t break down.
Remember, if using frozen cranberries, there’s no need to thaw them first—just toss them right in! This helps keep the bread from becoming too wet.
Cranberry Orange Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream (or Greek yogurt)
- 1 tbsp orange zest (from about 1 orange)
- 1/4 cup fresh orange juice
- 1 1/2 cups fresh cranberries (some reserved for topping)
- 1/2 tsp vanilla extract
- Optional: 2 tbsp coarse sugar for topping
How Much Time Will You Need?
This delightful cranberry orange bread takes about 15 minutes of preparation time and 55-65 minutes to bake. After baking, allow it to cool in the pan for about 15 minutes, and then transfer to a wire rack to cool completely before slicing. Total time is around 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×5-inch loaf pan with butter or line it with parchment paper. This will help the bread come out easily once it’s done baking!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps ensure that everything is blended together evenly, so set it aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This can take about 2-3 minutes—time well spent for a tasty bread!
4. Incorporate the Eggs:
Add in the eggs one at a time, mixing well after each addition. This ensures that they’re fully incorporated into the butter and sugar mixture.
5. Add the Flavorful Ingredients:
Stir in the orange zest, fresh orange juice, vanilla extract, and sour cream (or Greek yogurt) until everything is well combined. The orange zest and juice will give the bread its bright flavor!
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing gently until just incorporated. Be careful not to over-mix, as this can make the bread tough.
7. Fold in the Cranberries:
Gently fold in the fresh cranberries, saving a handful to sprinkle on top of the batter for a decorative touch. It’s like a little surprise in every slice!
8. Prepare to Bake:
Pour the delicious batter into your prepared loaf pan, smoothing the top. Don’t forget to sprinkle the reserved cranberries and any optional coarse sugar over the top.
9. Bake to Perfection:
Place the loaf pan in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready!
10. Cooling Time:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
11. Serve and Enjoy!
Slice up your delicious cranberry orange bread and enjoy it plain or with a pat of butter. Each bite will bring a delightful combination of tart and sweet!
This recipe yields a moist, tender loaf that bursts with the fresh flavor of orange and cranberries, just like shown in the photo!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can use frozen cranberries! There’s no need to thaw them before adding them to the batter. Just toss them in frozen, and they will add a nice burst of tartness to your bread!
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt can be a great substitute for sour cream in this recipe. It’ll keep the bread moist while adding a slight tang. You won’t notice much difference in taste!
How Should 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, you can freeze slices. Wrap them tightly in plastic wrap and then place in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Nuts or Other Ingredients?
Definitely! If you like, you can add chopped nuts, such as walnuts or pecans, for extra texture. Just fold them in with the cranberries in step 7. You could also try adding chocolate chips for a sweeter version!