Cranberry Orange Bread
A delicious tart ‘n sweet Cranberry Orange Bread recipe perfect for breakfast or even dessert!
Today, we are switching things up from all the delicious pumpkin and apple recipes that we have all been enjoying the last couple of months.
So when I went to the grocery store this week and saw the lady stocking the produce section with fresh cranberries.
I got super excited to make one of my favorite bread recipes, Cranberry Orange Bread.
And with Halloween tomorrow and Thanksgiving less than a month away…
What better way to kick off the Holiday season than to make cranberry orange bread.
Just the smell of this bread baking in the oven will get you into the Holiday spirit.
CRANBERRY ORANGE BREAD INGREDIENTS
● FLOUR: 2 cups of all-purpose flour.
● SUGAR: 1 cup granulated sugar.
● BAKING POWDER: 1 1/2 teaspoon of baking powder. Make sure your baking powder is not expired.
● BAKING SODA: 1/2 teaspoon baking soda. Again, make sure your using a newly bought box of baking soda.
● SALT: just 1 teaspoon of salt.
● BUTTER: 1/4 cup unsalted butter.
● EGG: all you need is 1 large egg.
● ORANGE JUICE: 3/4 cup orange juice.
● CRANBERRIES: 3 cups of fresh or frozen cranberries.
HOW TO MAKE CRANBERRY ORANGE BREAD
To make this Cranberry Orange Bread, simply:
PRE-STEP: Preheat oven to 350F degrees. Spray a 9×5 loaf pan with non-stick cooking spray.
STEP 1: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a fork or just your fingers, cut the butter into the flour mixture until crumbly.
STEP 2: Add egg and orange juice to crumble mixture and mix until combined.
STEP 3: Fold in cranberries.
STEP 4: Pour the batter into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack.
ADDITIONAL BAKING TIPS
FRESH OR FROZEN CRANBERRIES: You can use fresh or frozen cranberries in this recipe and to make it easier to chop the cranberries, I just put them into a food processor. Easy peasy!
DON’T LET IT BURN: Don’t let the top of your bread BURN! About half way through baking this bread, make sure to check that the top of the bread is not getting too brown and if it is just place a piece of aluminum foil over top of bread for the rest of the baking time to avoid burning the top of the bread.
FREEZE IT FOR LATER: Lastly, this cranberry orange bread freezes really well. You can freeze this bread up to 3 months when you are ready to enjoy let thaw completely before serving. So make a couple loafs ahead of time and you will have a delicious holiday breakfast or a last minute gift.
BAKING TOOLS NEEDED
MIXING BOWLS: I love these mixing bowls, they’re so durable and the colors are so fun!
BREAD LOAF PANS: These are the bread loaf pans that I used to make this cranberry orange bread.
SPATULA: Everyone needs a GOOD spatula and this one is my favorite!
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Cranberry Orange Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup butter, softened
- 1 large egg, beaten
- 3/4 cup orange juice
- 3 cups fresh or frozen cranberries, roughly chopped
Instructions
- Preheat oven to 350F degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Using a fork or just your fingers, cut the butter into the flour mixture until crumbly.
- Add egg and orange juice to crumble mixture and mix until combined.
- Fold in cranberries.
- Pour the batter into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack.
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CRANBERRY ORANGE BREAD
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I love how colorful this bread is! And it sounds amazing!
Did you use frozen or fresh cranberries in the bread in the picture you put up?
You can use fresh or frozen. I used frozen to make this bread.
I made the recipe as written but baked them in a muffin tin. I did 425F for 15 min and it made 17 muffins. They turned out fabulous! Thanks for the recipe.
I am making this bread right now and the dough seems so dry — the picture makes it looks like it’s able to pour out of the bowl into the pan. Mine is more like a sugar cookie dough consistency that I can mold with my hands. I triple checked all the ingredients. Afraid to start baking it 🙁
Hmmm…should not be like cookie dough. You could try to add more orange juice, it’s hard to say because I’m not sure exactly why it’s like that?
Would a metal bread loaf pan work? The only glass dishes I have are 9×13 and 9×9.
Yes, you can use a metal bread pan! Enjoy 🙂
I was wondering if you could use dried cranberries in place of fresh or frozen ones.
Megan, I have never tried using dried cranberries before but I don’t see why you couldn’t try.
i made this a few days ago for the first time. I did the toothpick thing and it came out dry but when I cut the bread it was still too moist. I am trying it again today and I am going to try cooking for a few minutes longer. I hope it turns out because I am making it for a work potluck.
I would like to add that we ate every bite of the last loaf. It was a little on the moist side but it was still amazing!
Do you think you could make this bread into muffins instead? What would you recommend for baking time if you can?
Nicole, yes you can make this bread into muffins. For the bake time, here is what I suggest:Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
I’m in love with this bread, its literally my favorite ever. 10/10 ;D
I just made this , but unfortunately for me I forgot to add in the baking powder! After baking it I cut it and the whole thing fell apart! 🙁 So, now i’m going to try it out for the second time!! I hope it works out this time because although my 1st attempt was a fail it still tastes great!
loved this!! It was my first time baking and not only were directions easy to follow but it came out perfectly. Thanks!
I’m so glad you loved my recipe and I hope you have a wonderful Thanksgiving! 🙂
Made it with wheat pastry flour and coconut sugar, it was delicious. Not sweet, tart in a good way. If was better the next day, don’t think it’ll last till the third day.
I’m so glad you loved my Cranberry Orange Bread recipe! 🙂
Wow, what a gorgeous color!! That bread looks like a cheery start to any day 🙂 And I love your “Keep Calm and Bake On” spatula – so cute!
Without a doubt the prettiest bread I’ve ever seen- such gorgeous colors!
I love cranberry and orange together. What a great idea to chop the cranberries!
Saw this incredible bread on Pinterest this morning and knew immediately that I had to come over here to check it out. I am so glad I did! It’s the perfect way to kick off holiday baking, Jenn. I felt the same way when I saw fresh cranberries in the store earlier this week. Aren’t they the best!?
Oh how I love this flavor combination. Amazing!!
I love the gorgeous color of your bread! Fresh cranberries is such a tasty, healthy addition!
This is my favorite holiday bread!
Hands down the prettiest cranberry bread I’ve seen!
Great minds think alike Jen!! Cranberry + Orange = magic 🙂 I love the way your bread looks with the processed cranberries, I have to try that next time!!
What an absolutely gorgeous looking bread! Love the flavor combo!!!
I’m going to miss all of the pumpkin and apple recipes but this sure makes me excited about the holiday flavors to come!
I love that you chopped the cranberries. The inside of that bread is gorgeous! And, it looks super moist. Yum!
Just gorgeous Jenn – everything you make is amazing!
I’m so excited we are back in cranberry season. Love the beautiful color, looks like the perfect holiday bread!
LOVE how packed full of cranberries this bread is! I have totally been thinking cranberries and Christmas baking lately, too. After Halloween tomorrow we’re straight ahead to Christmas here, so I started Christmas baking this week. Going to have to add this to the list!