Orange Cranberry Bread

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Every time the holidays roll around or the weather turns crisp, I find myself reaching for this Orange Cranberry Bread recipe. It’s the perfect balance of sweet, tart, and citrusy, and the smell that fills the kitchen while it’s baking is reason enough to make it. The combination of juicy cranberries and zesty orange creates a bright, flavorful loaf that feels both comforting and refreshing. I’ve made this bread more times than I can count, and it never fails to impress anyone I serve it to.

What I love most about this recipe is its versatility. It works just as well for breakfast with a cup of coffee as it does for an afternoon snack or even a festive dessert. It also makes a thoughtful homemade gift when wrapped in parchment and tied with twine. Whether you’re baking it for yourself or someone else, this loaf is a simple yet delightful treat that celebrates the bold, seasonal flavors of winter fruits.

Why You’ll Love This Orange Cranberry Bread

The beauty of this bread lies in its simplicity and stunning flavor. The orange zest adds a fresh, citrus aroma that lifts the rich buttery base, while the cranberries bring a satisfying pop of tartness. The texture is moist and soft with just the right amount of crumble. It’s also easy to whip up in a single bowl, which means minimal cleanup and more time enjoying a warm slice.

Whether you’re baking for a holiday brunch, a potluck, or simply to stock your kitchen with something special, this Orange Cranberry Bread hits all the right notes.

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What Kind of Cranberries Should I Use?

Fresh cranberries are my go-to for this recipe, as they give the bread a vibrant tartness that dried cranberries can’t quite match. However, if you only have dried cranberries on hand, you can soak them in orange juice for about 15 minutes to rehydrate and infuse extra flavor. Frozen cranberries work well too—just add them straight into the batter without thawing to prevent them from bleeding color into the dough.

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Options for Substitutions

This bread is pretty forgiving, which makes it easy to adapt based on what you have in your pantry. If you’re avoiding dairy, you can substitute the butter with an equal amount of coconut oil or a dairy-free margarine. Swap all-purpose flour for a 1:1 gluten-free blend if needed. And for a lighter touch, you can use Greek yogurt or applesauce in place of sour cream, though the texture may be slightly more delicate.

Prefer a sweeter version? Add a simple orange glaze on top using powdered sugar and orange juice. Want extra texture? A handful of chopped walnuts or pecans gives the loaf a wonderful crunch.

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Ingredients for this Orange Cranberry Bread Recipe

• All-Purpose Flour: The structure builder. It gives the bread its shape and soft crumb.
• Granulated Sugar: Sweetens the loaf and balances the tartness of the cranberries.
• Baking Powder: Acts as the leavening agent, helping the bread rise and stay light.
• Salt: Enhances the overall flavor and balances the sweetness.
• Eggs: Bind the ingredients together and add richness to the texture.
• Unsalted Butter: Provides moisture and a deep, buttery flavor that pairs well with citrus.
• Orange Zest: Brings bright citrus fragrance and infuses the batter with orange essence.
• Fresh Orange Juice: Adds both moisture and natural citrusy tang.
• Milk or Buttermilk: Helps tenderize the crumb and keeps the bread moist.
• Vanilla Extract: A subtle background note that enhances all the flavors.
• Fresh Cranberries: The star of the show, adding a tart bite and vibrant color.
• Optional: Chopped Nuts: For extra texture and nuttiness (walnuts or pecans work best).

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Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal. Rinse and dry the cranberries. Zest and juice your orange. Measure all ingredients ahead to streamline the process.

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent and helps create a light, consistent texture in the bread.

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Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs lightly. Then add melted butter, orange juice, milk (or buttermilk), vanilla extract, and orange zest. Stir until everything is well incorporated.

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Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry mixture. Gently fold together using a spatula or wooden spoon. Don’t overmix – you want the batter just combined to keep the bread tender.

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Step 5: Fold in Cranberries (and Nuts if Using)

Toss the cranberries with a tablespoon of flour to prevent them from sinking to the bottom. Gently fold them into the batter along with nuts if you’re adding any. Be careful not to crush the berries.

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Step 6: Pour and Smooth the Batter

Transfer the batter into the prepared loaf pan. Smooth the top with a spatula and give the pan a gentle tap on the counter to eliminate air pockets.

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Step 7: Bake the Bread

Place the loaf in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center – it should come out clean or with a few crumbs. If the top is browning too fast, cover loosely with foil halfway through baking.

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Step 8: Cool and Slice

Let the bread cool in the pan for 10-15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely. Slice once fully cooled to prevent crumbling.

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How Long to Prepare the Orange Cranberry Bread

Preparation Time

Preparing this loaf takes about 15–20 minutes. This includes washing and drying the cranberries, zesting and juicing the orange, measuring out the ingredients, and mixing the batter. If you’re adding extras like chopped nuts or glazing the loaf afterward, add an extra 5 minutes.

Baking Time

The loaf bakes for 50 to 60 minutes in a 350°F (175°C) oven. You’ll want to start checking at the 50-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready. Let it cool for another 15–20 minutes before slicing.

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Tips for Perfect Orange Cranberry Bread

• Zest the orange before juicing it for ease and maximum flavor.
• Don’t overmix the batter or you’ll end up with a dense loaf.
• Toss the cranberries in a little flour to prevent them from sinking.
• Use parchment paper to make removing the bread from the pan effortless.
• Let the loaf cool fully before slicing for clean, neat pieces.

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Watch Out for These Mistakes While Cooking

• Using melted butter that’s too hot: It can scramble the eggs.
• Skipping the parchment paper: Can lead to a stuck loaf.
• Overbaking: Makes the bread dry. Always check early!
• Adding too much orange juice: Can make the batter too thin and throw off the texture.
• Not drying cranberries: Especially if frozen, excess water can affect the batter consistency.

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What to Serve With Orange Cranberry Bread?

1. Cream Cheese Spread

A whipped cream cheese spread with a touch of honey complements the tangy cranberries beautifully.

2. Warm Herbal Tea

Chamomile, mint, or orange-spice tea pairs well with the citrusy flavor of the bread.

3. Greek Yogurt Parfait

Slice and layer with yogurt, granola, and a drizzle of honey for a breakfast parfait.

4. Scrambled Eggs or Omelet

For a more savory contrast, serve a slice of the bread with fluffy eggs.

5. Vanilla Ice Cream

If you’re serving it for dessert, a scoop of vanilla ice cream on the side is a simple delight.

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Storage Instructions

Room Temperature

Wrap the cooled bread tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days.

Refrigeration

For longer freshness, refrigerate it in a sealed container. It can last 5–6 days this way. Bring to room temp or warm slightly before eating for best texture.

Freezing

To freeze, wrap the whole loaf or individual slices tightly in plastic wrap, then in foil or a freezer-safe bag. It keeps well in the freezer for up to 3 months. Thaw overnight in the fridge or microwave individual slices for a quick treat.

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Estimated Nutrition (per slice, based on 10 slices)

• Calories: 230
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 160mg
• Carbohydrates: 34g
• Sugar: 17g
• Fiber: 1g
• Protein: 3g

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Frequently Asked Questions

What if I only have dried cranberries?

You can absolutely use them! Just soak them in orange juice for 10–15 minutes before adding to the batter.

Can I make this gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add a bit yourself for structure.

Is there a way to make this vegan?

Swap the butter for vegan butter or coconut oil, use a plant-based milk, and substitute each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Can I use bottled orange juice?

Fresh is best for flavor and zest, but bottled juice will work in a pinch. Just make sure it’s 100% juice with no added sugar.

How do I know it’s done baking?

The top will be golden brown and a toothpick inserted in the center should come out clean or with a few crumbs. Don’t rely solely on baking time—check around the 50-minute mark.

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Conclusion

Orange Cranberry Bread is a cozy, flavor-packed treat that’s as beautiful as it is delicious. Whether you enjoy it warm from the oven or toasted the next day with a little butter, it brings a bright splash of citrus and cranberry tartness to every bite. Easy to make, endlessly adaptable, and always impressive, this recipe is one you’ll find yourself coming back to throughout the year.

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