Intro
Hi, I am Dulcia. I love recipes that feel like comfort and celebration in one bite. This Cranberry Orange Bread is a bright, moist loaf studded with fresh cranberries and finished with a simple orange glaze. It is easy to make and perfect for breakfast, brunch, or a holiday table.
Origins
The pairing of cranberries and orange is a classic in North American cooking. Cranberries are native to North America and have been used for food and medicine for centuries. Learn more on Wikipedia about cranberries at https://en.wikipedia.org/wiki/Cranberry. For general fruit and nutrition guidance, the USDA has helpful resources at https://www.usda.gov.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1 tablespoon orange zest (from a medium orange)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup melted butter (or vegetable oil)
- 1/2 cup orange juice
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh cranberries, rinsed
- 1/2 cup confectioners’ sugar
- 1 tablespoon orange juice (for glaze)
I recommend using fresh cranberries when they are in season for the best burst of tartness. If you need to swap, frozen cranberries will work, but do not thaw them before folding into the batter.
Instructions
- Preheat oven to 350 F. Lightly grease a 9×5-inch loaf pan (1 pound loaf pan) with butter or cooking oil.
- In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, orange zest, ground cinnamon, and salt. Whisk together until evenly distributed and set aside.
- In a medium mixing bowl, whisk to combine all the wet ingredients including butter, orange juice, eggs, and vanilla extract.
- Pour the wet mixture into the dry flour mixture and fold together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix. Overmixing will make the loaf cake denser and firmer.
- Fold in the fresh cranberries until evenly mixed. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool in the pan on a wire cooling rack for 10-15 minutes. Then invert to remove the loaf.
- In a small mixing bowl, combine confectioners’ sugar and orange juice. Stir constantly until smooth and desired consistency is achieved. The glaze should be thick but can still be poured. If it is too runny, add more sugar. If it is too thick, add some more orange juice.
- Drizzle the cooled down cake with the orange glaze on top.
Cranberry Orange Loaf
- Total Time: 85 mins
- Yield: 1 loaf (9×5-inch), about 8–10 servings 1x
Description
Moist cranberry orange loaf flavored with orange zest and finished with a simple orange glaze.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup brown sugar
- 1 tablespoon orange zest (from a medium orange)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup melted butter (or vegetable oil)
- 1/2 cup orange juice
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh cranberries, rinsed
- 1/2 cup confectioners? sugar
- 1 tablespoon orange juice
Instructions
- Preheat oven to 350?F and lightly grease a 9×5-inch loaf pan with butter or cooking oil.
- In a large bowl combine flour, baking powder, baking soda, brown sugar, orange zest, ground cinnamon, and salt; whisk until evenly distributed.
- In a medium bowl whisk together melted butter (or oil), orange juice, eggs, and vanilla extract until combined.
- Pour the wet mixture into the dry ingredients and fold with a rubber spatula until just combined and no dry streaks remain; do not overmix.
- Fold in the fresh cranberries until evenly distributed, being careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for about 55 minutes or until a toothpick inserted into the center comes out clean; let cool in the pan on a wire rack for 10?15 minutes then invert to remove the loaf.
- In a small bowl combine the confectioners? sugar and 1 tablespoon orange juice, stirring until smooth and pourable; adjust with more sugar or juice as needed for desired consistency.
- Drizzle the cooled loaf with the orange glaze and serve.
- Prep Time: 15 mins
- Cook Time: 55 mins
Tips
- Zest the orange before juicing it so you get maximum flavor.
- Gentle folding preserves the light crumb and prevents the cranberries from breaking up too much.
- If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking.
- For easier slicing, chill briefly after glazing so the glaze sets.
Variations
- Orange Poppy Seed: Add 1-2 tablespoons poppy seeds to the batter for a subtle crunch.
- Nutty Twist: Fold in 1/2 cup chopped walnuts or pecans for texture.
- Reduced Sugar: Reduce brown sugar by 1/4 cup and increase orange glaze sweetness to taste.
FAQ
Q: Can I use frozen cranberries?
A: Yes. Use frozen cranberries straight from the freezer and fold them into the batter without thawing to prevent bleeding.
Q: How long does the loaf keep?
A: Store at room temperature in an airtight container for 2 days, or refrigerate up to 5 days. Warm slices gently before serving.
Q: Can I make this as muffins?
A: Yes. Bake in a standard muffin tin at 350 F for 18 to 22 minutes. Adjust time and watch for a clean toothpick.
Conclusion
I hope you enjoy this Cranberry Orange Bread as much as I do. It is one of my favorite quick loaves for chilly mornings or an easy holiday treat. For more recipes and baking tips, visit my site at https://www.dulciarecipes.com/ and see a related bread recipe here: https://www.dulciarecipes.com/cheesecake-factory-bread/. Happy baking!