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This cranberry orange bread quickly became a weekend favorite in my home when I needed a vibrant treat that could double as breakfast or an afternoon snack. It is just the right mix of tart cranberries and refreshing orange, wrapped in a tender loaf that stays moist for days. Bursting with easy-to-find ingredients, it lets you embrace the coziness of baking without fuss or complicated steps.
I made this for my book club last fall and there was not a slice left within the hour. Even my pickiest eater asked for seconds, which never happens with quick breads.
Ingredients
- All purpose flour: It is the backbone of the bread and creates the perfect tender crumb Please pick a fresh bag for best results
- Sugar: Gives gentle sweetness while helping with the golden crust Choose white granulated for authentic flavor
- Baking powder: Ensures the loaf will rise evenly Always measure carefully to avoid bitterness
- Baking soda: Reacts with the orange juice to keep each bite airy Store it airtight for maximum strength
- Salt: Balances all the bright fruit flavors Opt for a fine salt so it blends right in
- Cinnamon: Adds a toasty warmth to both the batter and aroma Use a ground Saigon or Ceylon type for extra fragrance
- Large eggs: Bring moisture and structure Let your eggs come to room temperature before mixing for a fluffier loaf
- Canned whole cranberries in sauce: Offer jeweled bursts and tang with every bite Check the ingredients and try to avoid options with corn syrup if possible
- Large orange: Both zest and juice provide deep flavor Choose a heavy orange with glossy skin for optimal juiciness
- Applesauce: Helps the bread stay moist while reducing oil Look for unsweetened applesauce with no added sugars
- Almond extract: Bumps up the bakery-like aroma Use just a touch since it is quite potent
- Vegetable or canola oil: Lends further softness and helps the loaf stay tender days after baking Reach for a fresh neutral oil
Instructions
- Prepare The Oven And Pan:
- Set your oven rack in the center and heat it to three hundred fifty degrees F Use a gentle sweep of nonstick spray or a swipe of softened butter to completely coat a standard bread loaf pan Pay extra attention to the corners to prevent sticking
- Mix The Dry Ingredients:
- Sift or stir together flour sugar baking powder baking soda salt and cinnamon in a large mixing bowl This step evenly distributes the leaveners and spices ensuring an even rise and tasty crumb throughout
- Combine The Wet Ingredients:
- In a separate bowl whisk together your slightly beaten eggs canned cranberries orange zest and juice applesauce almond extract and vegetable oil Stir them together thoroughly so that the zest and cranberry are evenly distributed
- Join The Wet And Dry Mixtures:
- Add the bowl of wet ingredients into the bowl of dry ingredients Using a spatula or a wooden spoon gently fold the two until most of the dry patches disappear Some streaks are fine and help avoid a tough loaf Overmixing leads to chewy bread
- Fill The Pan And Level The Batter:
- Scrape the batter into your prepared loaf pan Use your spatula to smooth the top and push the batter into the corners Tapping the pan lightly on the counter helps eliminate air bubbles
- Bake Until Perfect:
- Place the loaf on the center rack and bake for fifty to sixty minutes The top should turn golden and rounded Insert a toothpick in the center If it pulls out free of batter your bread is ready Cool in the pan for ten minutes then remove to finish cooling on a rack If making muffins scoop into tins about two thirds of the way and bake for twenty to twenty three minutes
The star ingredient here for me is always the cranberries I remember my grandmother pulling out her favorite spatterware bowl every Thanksgiving and letting me stir in the berry sauce That little ritual made the fragrance of citrus and cinnamon feel like a holiday all on its own
Storage Tips
This bread keeps nicely at room temperature for two to three days if wrapped in plastic or foil If you want to store it for longer just pop it into the fridge and it will stay moist up to a week You can also freeze whole slices in an airtight container and thaw whenever you crave a homemade snack
Ingredient Substitutions
If fresh orange juice is unavailable bottled juice will do in a pinch You can swap in frozen whole cranberries for the canned ones just toss them in whole or chopped Alternatively swap applesauce for mashed banana if you want a different sweetness Nut allergy No worries The almond extract can be left out entirely or replace it with vanilla extract for a more classic flavor
Serving Suggestions
Serve thick slices gently warmed with a swipe of butter or cream cheese For a brunch spread I love adding a dollop of Greek yogurt and a sprinkle of toasted walnuts The bread is also perfect with coffee or a citrusy tea for a midmorning snack
Cultural and Historical Context
Cranberry orange bread has classic winter roots because cranberries naturally appear in markets late fall when citrus is also at its best Early American bakers treasured quick breads for their convenience and versatility Today it remains a nostalgic staple for holiday breakfast tables and afternoon gatherings
Seasonal Adaptations
Fresh cranberries work wonderfully when they are in season Use blood orange zest for deeper color and flavor in winter Try adding chopped walnuts or pecans during autumn for added crunch
Success Stories
Families love gifting this bread during the holidays Homemade loaves or muffins freeze well and make cherished treats to have on hand for visitors or special mornings You will find the bread travels nicely making it suited to potlucks and picnics too
Freezer Meal Conversion
Once your loaf is baked let it cool completely before wrapping tightly in plastic wrap and sealing in a ziptop freezer bag Slices can be separated with parchment so you can grab one at a time To serve simply thaw on the counter or pop slices in the toaster oven for a fresh baked taste
This bread fills the kitchen with a bright, inviting aroma and makes a perfect treat to share or keep for yourself. Enjoy a slice any time you crave a taste of home-baked warmth.
Recipe FAQs
- → Can I use fresh cranberries instead of canned?
Yes, fresh or frozen cranberries can be used. If using fresh, add a little extra sugar to balance tartness.
- → What type of orange works best?
Navel oranges are recommended for zest and juice, but any sweet orange will provide good flavor.
- → How do I store the bread to keep it moist?
Wrap the cooled loaf in plastic or store in an airtight container at room temperature for up to three days.
- → Can I make muffins with this batter?
Absolutely. Simply divide the batter into greased muffin tins and bake for 20-23 minutes until set.
- → Are there substitutes for almond extract?
You may use vanilla extract instead, or omit it if preferred. Almond adds a subtle nutty aroma.