Orange Cranberry Bread Recipe

Introduction

This Orange Bread is a delightful twist on the classic quick bread, bursting with bright citrus flavor and a touch of spice. Moist and tender, it’s perfect for breakfast or an afternoon snack, especially with the addition of cranberries that add a lovely tartness.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large eggs, slightly beaten
• 8 ounces canned whole cranberries in sauce
• 1 large orange, zested and juiced
• 2 tablespoons applesauce
• 1/2 teaspoon almond extract
• 2 tablespoons vegetable or canola oil

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray or grease a bread loaf pan to prepare for baking.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.
3. Step 3: In a separate bowl, combine the eggs, cranberries with sauce, orange zest and juice, applesauce, almond extract, and oil. Mix well until everything is incorporated.
4. Step 4: Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Avoid overmixing to keep the bread tender.
5. Step 5: Pour the batter into the prepared loaf pan, smoothing the top gently.
6. Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: For muffins, pour about 2/3 cup of batter into each greased muffin tin cup. Bake for 20 to 23 minutes until a toothpick comes out clean.

Tips & Variations

• For a nutty touch, add 1/2 cup chopped walnuts or pecans to the batter before baking.
• If you prefer, substitute fresh cranberries with frozen ones; just lightly thaw and drain any excess liquid.
• Use orange marmalade in place of fresh orange juice and zest for a sweeter, more intense citrus flavor.
• Swap applesauce with mashed banana for a different fruity twist and natural sweetness.

Storage

Allow the bread to cool completely before wrapping tightly in plastic wrap or storing in an airtight container. It will keep well at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm slices in a toaster oven or microwave for about 20 seconds until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure it includes xanthan gum or add some separately for the best texture.

Can I use fresh cranberries instead of canned?

Absolutely. Fresh cranberries will work well; toss them with a little sugar before adding to the batter to balance their tartness, and be mindful that fresh berries might add extra moisture.

Orange Cranberry Bread Recipe

Print Recipe

★★★★★

4.5 from 59 reviews

This Orange Bread is a deliciously moist and flavorful quick bread infused with fresh orange zest and juice, sweetened cranberries in sauce, and a hint of almond extract. Perfect for breakfast or a snack, it combines the warmth of cinnamon with fruity citrus and tart cranberries for a delightful twist on traditional quick bread.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 65-75 minutes
• Yield: 1 loaf (about 10–12 slices) or 8 muffins 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Wet Ingredients

• 2 large eggs, slightly beaten
• 8 oz canned whole cranberries in sauce
• 1 large orange, zested and juiced
• 2 tablespoons applesauce
• 1/2 teaspoon almond extract
• 2 tablespoons vegetable or canola oil

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease or spray a bread loaf pan to prevent sticking.
2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir well to evenly distribute all dry ingredients and set aside.
3. Combine wet ingredients: In a separate bowl, whisk together the eggs, canned cranberries in sauce, freshly zested and juiced orange, applesauce, almond extract, and vegetable or canola oil until well combined.
4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl of dry ingredients. Gently fold and mix just until all components are incorporated; avoid overmixing to keep the bread light and tender.
5. Pour batter into the pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
6. Bake the bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
7. Alternative muffin method: For muffins, spoon about 2/3 cup of batter into each greased muffin tin cup. Bake at 350°F for 20 to 23 minutes or until a toothpick inserted in the middle comes out clean.

Notes

• Ensure not to overmix the batter to keep your bread tender and avoid toughness.
• Using canned whole cranberries in sauce adds both sweetness and moisture, but you can substitute with fresh cranberries if preferred, though the texture will differ.
• Almond extract enhances the flavor but can be omitted or replaced with vanilla extract for a milder taste.
• The applesauce serves as a natural fat substitute to keep the bread moist while reducing oil content slightly.
• Store the orange bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This recipe can easily be doubled for larger batches and can be frozen after baking for longer storage.

Keywords: orange bread, cranberry bread, quick bread, citrus bread, cinnamon, almond extract, homemade bread, moist bread, fruit bread