Cranberry Orange Bread Loaf

This Orange Cranberry Bread is my favorite quick bake when I need something uplifting for a holiday table or Sunday brunch. The tart pop of fresh cranberries is perfectly balanced by fragrant orange zest and a bright citrus glaze while the crumb stays sweet and tender. When I make it for Thanksgiving or a cozy winter weekend, the citrusy smell takes over my kitchen and I can never wait for it to cool before sneaking a slice.

My family loves how the citrus glaze seeps into the warm bread and softens the tart cranberries. I made this for a friend’s holiday brunch and she begged for the recipe before the second cup of coffee finished brewing.

Ingredients

• All purpose flour: gives the bread structure and light texture try to use a fresh unopened bag for the fluffiest result
• Baking powder: helps the loaf rise up fluffy never dense
• Baking soda: reacts with orange juice for extra lift and tenderness
• Salt: sharpens all flavors and balances sweetness
• Fresh orange zest: infuses amazing citrus flavor always zest an orange just before baking for maximum aroma
• Fresh cranberries: add juicy tart bursts you can use frozen if that is what you have but do not thaw
• Unsalted butter: delivers a velvety crumb pick a good quality butter for best taste
• Granulated sugar: sweetens and helps create a golden crust I love using fine sugar because it creams quickly
• Eggs: give richness and stability use large eggs at room temperature for a smoother batter
• Orange juice: brightens the bread with fresh tang use juice from real oranges if possible store bought works in a pinch
• Vanilla extract: rounds out all the flavors choose pure extract for best aroma
• Powdered sugar: creates a glossy orange glaze sift before mixing to avoid lumps

Step-by-Step Instructions

Prepare the Pan and Oven:

Grease and flour a standard loaf pan and preheat the oven to three hundred fifty degrees This step keeps your bread from sticking and helps it bake evenly

Combine the Dry Ingredients:

In a medium bowl stir together flour baking powder baking soda salt orange zest and one and one half cups of cranberries The zest should be finely grated so every bite is fragrant

Cream Butter and Sugar:

Using a stand mixer or sturdy hand mixer beat softened butter with granulated sugar until very creamy and pale Fluffiness is key for soft bread

Add Eggs:

Beat in the eggs one at a time Mix on low and stop as soon as each egg looks blended Overmixing can make your bread tough

Mix in Orange Juice and Vanilla:

With mixer on low pour in the orange juice and vanilla Mix just to combine The batter may look a little curdled but it will smooth out

Combine with Dry Ingredients:

Remove mixing bowl from mixer Sprinkle flour mixture over wet mixture Gently stir by hand until just combined A few streaks of flour are fine

Fill Loaf Pan and Add Extra Cranberries:

Pour batter into prepared loaf pan Smooth the top and scatter the remaining half cup of cranberries on top pressing them in gently This gives a pretty berry studded finish

Bake the Bread:

Slide pan into oven and bake one hour or until a toothpick inserted in the center comes out clean Check at fifty minutes if your oven runs hot

Cool and Glaze:

Let bread rest for five to ten minutes in the pan then run a knife around the edges and lift to a rack Whisk powdered sugar with about three tablespoons orange juice and pour the glaze over still warm bread for a glossy citrusy top

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When I first baked this bread with my little one we tried dotting extra cranberries on top for fun and that became a family tradition every Thanksgiving. The pop of red looks so cheerful against the golden crust.

Storage Tips

Cranberry Orange Bread keeps moist for three to four days at room temperature wrapped tightly in foil or in an airtight container. I often freeze half the loaf wrapped well in plastic then foil for up to two months. Let thaw at room temperature and glaze after thawing for a fresh finish.

Ingredient Substitutions

If you only have frozen cranberries you can use those straight from the freezer with no need to thaw although they may add a minute or two to baking time. If fresh orange zest is not available substitute a splash of orange extract but real zest gives the best fragrance. Dairy free butter substitutes baked up nicely but look for unsalted and high quality ones.

Serving Suggestions

I love serving thick slices with a cup of milky tea or alongside scrambled eggs for brunch. Warmed gently the bread is amazing with a smear of soft cream cheese or a drizzle of honey. For a dessert try topping with whipped cream and a few extra berries.

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Cultural and Historical Context

Cranberry breads like this one have their roots in early American tradition when cranberries were one of the few native fruits available in the New England autumn. Pairing tart cranberries with sweet citrus is now a beloved combination especially around Thanksgiving and Christmas. Bringing a loaf to a holiday table carries a bit of this festive history.

Recipe FAQs

→ How do I keep the bread moist?

Combine the wet and dry ingredients gently and avoid over-mixing. The addition of orange juice and softened butter also help retain moisture.

→ Can I use frozen cranberries?

Yes, frozen cranberries work well. Use them straight from the freezer and toss in a bit of flour to prevent sinking.

→ How should I store the bread?

Wrap cooled bread tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Is it possible to make this bread ahead of time?

Absolutely. The flavors even improve after resting. Bake a day ahead and glaze before serving for best results.

→ What can I use instead of orange juice in the glaze?

Lemon juice offers a zesty alternative and pairs nicely with cranberries, though the flavor will be slightly different.