Cranberry Orange Bread Recipe
Cranberry Orange Bread: The One I Make When I Need Cozy
Alright, so picture this: it’s one of those gray, drizzly afternoons, and for whatever reason, the whole house smells like damp socks (probably the dog’s fault, let’s be real). That’s basically how I stumbled into baking cranberry orange bread for the first time—more out of desperation for a little brightness than because I had a grand plan. My grandma used to make something similar every Christmas but her version involved way (way) more butter and, honestly, I could never get the hang of zesting oranges with those old tine graters. Also, funny story—first time I made this I used dried cranberries and totally forgot to soak them. Don’t do that unless you like crunchy, slightly burned surprises in every bite. Lesson learned!
Why I Keep Coming Back to This
I make this when my family starts getting that “what’s for breakfast that isn’t toast again?” look in their eyes. Or, when I buy too many oranges because they’re on sale (classic me). My sister always tells me it tastes “like holidays in a loaf”—which, honestly, might be code for “thanks for not making those dense scones again.” The real kicker is, the combo of tangy cranberry and punchy orange is, as my niece says, “a whole vibe.”
Oh, and the house smells like you’re winning at life. And if you’re worried about the batter looking weird for a second—a sort of lumpy mess—don’t. That’s how you know it’s right. I used to panic at that part, now it’s just my cue to sneak a taste of the batter (don’t tell anyone… but I kind of love it raw).
What You’ll Need (Substitutes Welcome!)
- 2 cups all-purpose flour (You can sub half with white whole wheat, but full whole wheat gets a bit too heavy—at least it did for me)
- 1 and 1/2 teaspoons baking powder (My grandma always insisted on Calumet but I just use what’s on sale)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled a bit (I sometimes use coconut oil in a pinch)
- 1 cup sugar (brown sugar makes it a bit deeper, which I like sometimes, especially in autumn)
- 2 large eggs
- 1 tablespoon grated orange zest (don’t stress if you get a little pith, I probably always do)
- 3/4 cup orange juice (fresh is best but store-bought is totally fine and I actually prefer it for more predictable tang)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh or frozen cranberries, roughly chopped (I use frozen straight from the freezer, because who has time to thaw?)
- Optional: 1/2 cup chopped walnuts or pecans (sometimes I just toss in a handful—no guilt if you skip these)
Okay, Let’s (Roughly) Make This
- Crank your oven to 350°F (175°C). Grease a 9×5 inch loaf pan. Sometimes I line it with parchment, but only if I remember, honestly.
- Grab two bowls. Mix flour, baking powder, baking soda, and salt in one—give it a quick whisk. No need for a sifter unless you’re feeling extra.
- In the other, whisk together melted butter and sugar. Don’t worry if it looks too grainy. Now add eggs, one at a time, whisking after each. Stir in the orange zest, juice, and vanilla. This is where it starts to smell fab.
- Pour the wet over the dry. Mix gently—no heavy hand here, or you’ll get tough bread. (Actually, I use a spatula with a hole in it, but a wooden spoon’s fine.)
- Chuck in the cranberries and nuts (if you’re using them), fold ’em through. Batter will be thick and lumpy. If it feels wrong, it’s probaby right.
- Spoon into the loaf pan, smooth the top just barely (I once overdid it and the loaf got all peaky, which… well, it still tasted good).
- Bake for 50-60 minutes. Check at 50—top should be golden, toothpick comes out just a bit crumbly-moist, not soggy. Sometimes it takes me 65 if I added too many berries.
- Let it cool in the pan for 10ish minutes (if you can wait), then turn out onto a wire rack. I can never wait all the way. Oh well.
Notes Straight From My (Often) Messy Kitchen
- I once used all dried cranberries out of desperation—big mistake, way too chewy. If you must use dried, soak ‘em in hot water (or heck, orange liqueur if you’re feeling sassy) for 10 minutes first. Drain well.
- Bread sometimes cracks on top. No idea why, but it’s always delicious underneath. Call it rustic.
- Orange zest is optional if you hate zesting—honestly, the internet is full of hacks, like this guide from The Kitchn (zesting changed my life, kinda).
- Butter will work straight from the microwave as long as it’s not lava-hot.
Spins & Experiments (Successes & a Fail)
- Tried swapping half the orange juice for buttermilk—bread was softer but less punchy. Meh, not my favorite.
- Added a crumb streusel topping once because I saw it on King Arthur Baking. Actually, it was brilliant, though messy!
- Once put white chocolate chips in… huge mistake, melted into weird puddles. Never again.
Equipment—But Don’t Panic If You’re Missing Stuff
Honestly, a basic mixing bowl, spatula, hand whisk, and a loaf pan gets it done. No stand mixer needed (though if you have one, I’d use it on lazy days). Wire rack is nice, but one time I just balanced the hot loaf on two chopsticks—it… sort of worked. Improvise.
How to Store the Loaf—But It’ll Probably Disappear
Wrap any leftovers in foil or stash in an airtight box at room temp for up to 3 days, though, in my house, it’s more like 12 hours tops. Fridge kinda dries it out, but toasting cold slices isn’t bad either. Freezes great wrapped tightly, if you’re actually that organized. I almost never am. (Here’s a detailed freezing how-to I found handy once: Simply Recipes freezing guide.)
How We Eat It (Feel Free to Be Weird)
We just slice it up thick, plain, with buckets of butter. Sometimes I toast it and slap on some marmalade (extra orange is absolutely not overkill). My neighbor swears by a smear of cream cheese. Also, try it warm with a cup of tea if you ever want to feel slightly British.
What I Wish I’d Known (Pro Tips)
- I once tried to dump all the wet into the dry at once and then got distracted—lumps everywhere. Stir quickly but gently and move on. It truly doesn’t have to be perfect.
- Do not overbake—seriously, dry cranberry orange bread could be used as a doorstop. Start checking early (and forgive yourself if you go a few minutes over).
- If you forget parchment, just butter and flour the pan. Actually, I find it works better if I shake out the excess flour so there’s just a dusting.
Questions I’ve Actually Been Asked
- Can I use frozen cranberries? 100%. No need to thaw—just toss ‘em in. (Bread might need a few extra minutes.)
- Does it matter if my orange juice isn’t fresh? Honestly, the difference is… pretty minor. I can barely tell, and I’ve made a lot!
- Can I make this gluten-free? I *think* a good 1:1 flour blend would work, but I haven’t tried it so I won’t promise. Let me know if you do it!
- How do I know when it’s done? Toothpick test, but if it comes out with wet crumbs, give it five more minutes. Or, sometimes I just sniff—should smell toasty, not raw.
- Why did my loaf sink in the middle? Oh, that old chestnut. Either it was underbaked or the batter sat too long before baking. Mine still tastes great even if it looks like a canoe!
So, there you have it—a cranberry orange bread recipe I keep coming back to, warts, cracked tops, and all. If you end up making it, let me know if you stumble across any good twists; I’m always game for another experiment (aside form those white chocolate chips, never again). Happy baking, chum!
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 1/2 cups fresh cranberries, coarsely chopped
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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2In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
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3In a separate bowl, combine the orange juice, melted butter, egg, and vanilla extract. Mix well.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped cranberries.
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5Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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6Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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