Here’s a cozy, moist Cranberry Orange Bread recipe 🍊🍞—perfect for breakfast, snacks, or holiday gifting.
Cranberry Orange Bread
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup fresh or frozen cranberries (if frozen, don’t thaw)
- Zest of 1 large orange
- 1 cup sugar (can reduce to ¾ cup for less sweetness)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ½ cup orange juice (freshly squeezed for best flavor)
- 1 tsp vanilla extract
Optional Glaze
- ½ cup powdered sugar
- 1–2 tbsp orange juice
Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix dry ingredients
- In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Stir in cranberries and orange zest.
3. Mix wet ingredients
- In another bowl, whisk sugar, oil, eggs, orange juice, and vanilla.
4. Combine
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined—don’t overmix. Batter will be slightly thick.
5. Bake
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack.
6. Optional glaze
- Mix powdered sugar and orange juice until smooth.
- Drizzle over cooled bread for extra sweetness and citrus flavor.
Tips
- For extra texture, toss cranberries in a little flour before adding to batter—prevents sinking.
- Add ½ cup chopped nuts (pecans or walnuts) for crunch.
- Bread keeps well for 3–4 days at room temperature or can be frozen for longer storage.
If you want, I can also give a quick one-bowl, no-mixer version that’s even faster for breakfast or snacking.
Do you want me to share that version?