Cranberry Orange Bread Recipe

Cranberry-Orange Bread Recipe: A Burst of Citrus and Tartness in Every Slice

Looking for a delightful recipe that combines the tangy flavor of cranberries with the sweet zest of oranges? This Cranberry-Orange Bread is perfect for festive occasions, cozy breakfasts, or as a thoughtful homemade gift. Made with fresh or frozen cranberries and a refreshing orange glaze, this bread is moist, flavorful, and irresistibly delicious. Follow this step-by-step guide to create your own cranberry-orange masterpiece.

 

Ingredients

For the Bread:

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons orange peel (zest)
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups cranberries, fresh or frozen (thawed and rinsed)

For the Orange Syrup:

• 1/3 cup freshly squeezed orange juice
• 1/3 cup sugar

For the Orange Glaze:

• 1 cup powdered sugar, sifted
• 2 to 3 tablespoons fresh orange juice

 

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Toss the cranberries with 1 tablespoon of flour in a small bowl. This prevents the cranberries from sinking to the bottom of the loaf while baking.

Step 2: Mix the Dry Ingredients

1. In a medium mixing bowl, whisk together the 1 1/2 cups of flour, baking powder, and salt. Set aside.

Step 3: Combine the Wet Ingredients

1. In a large mixing bowl, whisk together the yogurt, sugar, and eggs until smooth and well combined.
2. Add the orange zest and vanilla extract, stirring to incorporate the citrusy aroma.
3. Gradually whisk in the vegetable oil until the mixture is fully emulsified and smooth.

Step 4: Incorporate Dry Ingredients

1. Add the dry ingredients into the wet mixture in two batches, folding gently with a spatula to avoid overmixing.
2. Once combined, gently fold in the flour-coated cranberries.

Step 5: Bake the Bread

1. Pour the batter into the prepared loaf pan, spreading it evenly.
2. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Step 6: Prepare the Orange Syrup

1. While the bread is cooling, combine the orange juice and sugar in a small saucepan over medium heat.
2. Stir until the sugar dissolves completely, creating a simple syrup.
3. Using a skewer or toothpick, poke small holes all over the top of the warm bread.
4. Brush the orange syrup generously over the bread, allowing it to soak in for added moisture and flavor.

Step 7: Make the Orange Glaze

1. In a medium bowl, whisk together the powdered sugar and 2 tablespoons of orange juice. Add more orange juice, a teaspoon at a time, until you reach your desired consistency.
2. Drizzle the glaze over the cooled bread, letting it cascade down the sides for an elegant finish.

Tips for Success

1. Choose the Right Cranberries: If using frozen cranberries, thaw and rinse them to remove excess ice crystals.
2. Don’t Skip the Flour Coating: This small step keeps the cranberries evenly distributed in the batter.
3. Measure Flour Properly: Spoon the flour into your measuring cup and level it off with a knife to avoid dense bread.
4. Test for Doneness: Every oven varies, so start checking your bread around the 50-minute mark.

Why You’ll Love This Recipe

• Perfect for the Holidays: The vibrant cranberries and orange zest make this a festive addition to any holiday table.
• Moist and Flavorful: The orange syrup adds moisture, while the glaze provides a sweet citrusy finish.
• Versatile: Enjoy this bread as a breakfast treat, afternoon snack, or dessert.
• Easy to Make Ahead: Store it in an airtight container for up to three days or freeze for longer storage.

Serving Suggestions

• Pair slices of Cranberry-Orange Bread with a hot cup of tea or coffee for a cozy morning treat.
• Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
• Pack slices in lunchboxes for a delightful midday pick-me-up.

Storage Instructions

1. Room Temperature: Store in an airtight container for up to three days.
2. Refrigeration: Extend freshness by keeping the bread refrigerated for up to a week.
3. Freezing: Wrap the bread tightly in plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Q: Can I use dried cranberries instead of fresh or frozen?

A: Yes, but soak them in warm water or orange juice for 15 minutes to plump them up before using.

Q: Can I substitute the yogurt?

A: Yes, you can use sour cream or buttermilk as alternatives to yogurt.

Q: How do I make this bread gluten-free?

A: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.

 

This Cranberry-Orange Bread recipe is a must-try for anyone who loves the combination of tangy cranberries and zesty orange. With its moist texture, vibrant flavors, and stunning glaze, it’s sure to impress your family and friends. Whether you bake it for a special occasion or simply to enjoy with your morning coffee, this bread will become a go-to recipe in your kitchen. Happy baking!