This Cranberry Orange Bread is like a cozy hug on a chilly day! It’s sweet, tart, and bursting with flavor from fresh cranberries and zesty orange goodness.
Every slice makes me smile, especially with a pat of butter on top. It’s perfect for breakfast or a snack. Honestly, it’s so tasty, I might just call it dessert! 🍊
Key Ingredients & Substitutions
All-purpose flour: This is the base for the bread. You can substitute it with a gluten-free flour blend if needed—just ensure it has a 1:1 ratio for baking.
Butter: Unsalted butter gives a rich flavor. If you’re dairy-free, try using coconut oil or a vegan butter substitute for a similar effect.
Sour cream or plain yogurt: This adds moisture and a slight tang. For a non-dairy option, use almond or soy yogurt. I find that sour cream produces the moistest bread!
Cranberries: Fresh cranberries are key for tartness. If out of season, frozen cranberries work just fine, but make sure to thaw and drain them. Dried cranberries are sweeter, so use less sugar if swapping.
How Do You Avoid Overmixing the Batter?
Overmixing can lead to dense bread, which we definitely want to avoid! Here’s how to mix your batter properly:
- Combine wet and dry ingredients separately first.
- When you mix them, gently fold with a spatula rather than stirring vigorously. This helps to combine without activating gluten, which makes bread tough.
- Add cranberries last and fold just until they’re evenly distributed without breaking them.
The result should be a thick but lumpy batter that leads to soft, fluffy slices. Happy baking!
How to Make Cranberry Orange Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- Zest of 1 large orange
- 1/3 cup fresh orange juice (about 1 orange)
- 1 1/2 cups fresh cranberries (can substitute half with frozen, thawed and drained)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest (optional)
- A few extra cranberries, chopped (optional, for topping)
How Much Time Will You Need?
This delicious Cranberry Orange Bread takes about 20 minutes to prepare and 55 to 65 minutes to bake. Remember to let it cool for 10 minutes in the pan, and then completely on a wire rack before slicing. All in all, expect around 1.5 to 2 hours from start to finish, but totally worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it lightly or lining it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps the rising agents mix well and ensures fluffy bread. Set this bowl 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 should take about 3-4 minutes. It’s the foundation for a moist bread!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract to enhance the flavor.
5. Combine Wet Ingredients:
Add the sour cream (or yogurt), orange zest, and fresh orange juice to the bowl. Mix until everything is combined and smooth.
6. Mix Dry and Wet Ingredients:
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Be gentle and don’t overmix; stop as soon as there are no more flour streaks.
7. Fold in the Cranberries:
Carefully fold in the fresh cranberries. This adds nice bursts of tartness throughout the bread. Make sure they are evenly distributed without breaking them.
8. Pour into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. It’s time for baking magic!
9. Bake the Bread:
Place the pan into the preheated oven and bake for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
10. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it onto a wire rack to cool completely. Patience is key here!
11. Prepare the Glaze:
While the bread cools, whisk together the powdered sugar and 2-3 tablespoons of fresh orange juice in a small bowl. Adjust the juice to achieve your preferred glaze consistency. Add the optional orange zest if you like more flavor.
12. Glaze the Bread:
Once the bread has cooled completely, drizzle the glaze over the top. If you’d like, sprinkle the chopped cranberries on top for a pretty touch.
13. Serve and Enjoy:
Let the glaze set for a few minutes before slicing. Enjoy a delightful slice of this moist, flavorful bread with its bright notes of orange and tart cranberries. It’s sure to brighten your day!
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! If using frozen cranberries, make sure to thaw and drain them first. This helps to prevent extra moisture from affecting the texture of the bread. If you use dried cranberries instead, you may want to reduce the sugar slightly, as they’re sweeter.
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt is a great alternative to sour cream and will keep your bread moist! You can use the same amount as the sour cream called for in the recipe.
How Should I Store Leftover Cranberry Orange Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last up to 3 months. Just be sure to defrost it in the refrigerator before enjoying!
Can I Make This Bread Ahead of Time?
Certainly! You can bake the bread a day or two in advance. Just keep it wrapped in foil or in an airtight container to maintain freshness. If desired, add the glaze right before serving for the best presentation!
