Moist Cranberry Orange Bread

This festive cranberry orange bread transforms your kitchen with a heavenly aroma of citrus and warm spices. The perfect balance of tart cranberries and sweet orange creates a moist, flavorful loaf that brightens any winter morning or holiday brunch table.

I first made this bread for my family's Christmas morning breakfast three years ago, and it's now become our most requested holiday tradition. The bright flavors feel like sunshine during those dark winter days.

Ingredients

• All purpose flour: Creates the perfect tender structure for this quick bread
• Fresh or frozen cranberries: Add beautiful color and tart pops of flavor throughout
• Orange juice and zest: Provide genuine citrus flavor that artificial flavorings could never match
• Melted butter: Gives richness and moisture without being heavy
• Baking powder and soda: Work together for the ideal rise and texture
• Sugar: Balances the tart cranberries without making the bread overly sweet
• Eggs: Bind everything together while adding richness
• Milk: Adds necessary moisture for a tender crumb
• Powdered sugar: Creates a smooth glaze that adds sweetness and visual appeal

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 350°F and generously spray your loaf pan with nonstick cooking spray. This step is crucial. I once skipped proper greasing and spent 20 minutes trying to salvage bread pieces from the pan.

Prepare The Cranberries:

Roughly chop your cranberries and toss them with a teaspoon of flour. This simple trick prevents them from sinking to the bottom during baking, ensuring even distribution throughout your loaf.

Mix Dry Ingredients:

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisking these ingredients together ensures even distribution of leavening agents for perfect texture.

Combine Wet Ingredients:

In a separate bowl, whisk eggs, milk, orange juice, orange zest, and melted butter until well combined. The orange zest is where the magic happens. Really rub it between your fingers to release those fragrant oils.

Create The Batter:

Pour wet ingredients into dry ingredients and mix just until combined with no large lumps. Overmixing will develop gluten and create a tough bread, so stop as soon as the flour disappears.

Add Cranberries:

Gently fold the prepared cranberries into the batter using a spatula. This folding motion preserves air bubbles for a lighter bread texture while distributing the fruit evenly.

Bake To Perfection:

Pour batter into your prepared pan and bake for 45 minutes to 1 hour. The bread is done when a toothpick inserted in the center comes out clean. Let it cool completely in the pan before removing.

Make The Glaze:

Whisk powdered sugar, orange juice, and zest until smooth and pourable. Start with just a tablespoon of juice and gradually add more until you reach the desired consistency.

Finish And Serve:

Drizzle the glaze generously over your cooled bread, letting it cascade down the sides. Wait a few minutes for the glaze to set slightly before slicing.

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The orange zest is truly the star ingredient in this recipe. I never skimp on it and often add a little extra. My grandmother taught me to rub the zest between my fingers with a bit of the sugar first to release more of the essential oils and intensify the flavor.

Perfect Texture Tips

The secret to this bread's incredible moisture is not overmixing the batter. Stop stirring as soon as the dry ingredients are incorporated. Those tiny lumps you see actually create pockets of tenderness as they bake. I learned through many batches that a slightly lumpy batter produces a much more tender bread than a perfectly smooth one.

Make Ahead Options

This cranberry orange bread actually tastes even better the day after baking as the flavors have time to meld. Wrap it tightly in plastic wrap once completely cooled and store at room temperature overnight. For longer storage, refrigerate for up to six days or freeze for three months. When ready to serve after freezing, thaw at room temperature for about an hour, then warm in a 350°F oven for 5 to 10 minutes to refresh the texture.

Seasonal Variations

While cranberries are most abundant during fall and winter months, this versatile bread can be enjoyed year round with simple adjustments. In summer, substitute blueberries or raspberries for the cranberries. During spring, add poppy seeds for a lemon poppy version by replacing orange juice and zest with lemon. The basic batter provides an excellent canvas for creativity throughout the seasons.

Serving Suggestions

Transform this bread from a simple breakfast to an elegant dessert by warming slices and topping with a scoop of vanilla ice cream. For brunch, serve alongside a savory egg casserole to balance flavors. My family loves it toasted with a thin spread of cream cheese for an afternoon treat. The bright flavor profile pairs wonderfully with a cup of hot tea or coffee on cold mornings.

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Frequently Asked Questions

→ Can I use dried cranberries instead of fresh?

Yes, you can substitute dried cranberries for fresh or frozen. For best results, rehydrate them first by soaking in hot water for 10-15 minutes, then drain well before adding to the batter. Use about 1 cup of dried cranberries to replace the 1½ cups fresh.

→ How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread - it should come out clean or with a few moist crumbs, but no wet batter. The top should be golden brown, and the edges will begin to pull away slightly from the pan. Baking time is typically 45-60 minutes.

→ Can I make this without the orange glaze?

Absolutely! The bread is delicious even without the glaze. If you prefer less sweetness but still want orange flavor, you could brush the warm loaf with a mixture of orange juice and a little honey instead.

→ How should I store leftover cranberry orange bread?

Once completely cooled, wrap the bread tightly in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 6 days. For longer storage, freeze for up to 3 months.

→ Can I make this into muffins instead of a loaf?

Yes! This batter works well for muffins. Line a muffin tin with paper liners and fill each cup about 2/3 full. Bake at 350°F for approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean. This will yield about 12 standard muffins.

→ Is there a way to make this dairy-free?

Yes, you can substitute plant-based milk (almond, soy, or oat) for the regular milk and use a plant-based butter or coconut oil in place of the butter. The texture may be slightly different but will still be delicious.