Orange Cranberry Bread Recipe
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.
- 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
Scale
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
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease or spray a bread loaf pan to prevent sticking.
- 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.
- 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.
- 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.
- Pour batter into the pan: Transfer the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
- 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.
- 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
Find it online: https://deliciousdishspot.com/orange-cranberry-bread-recipe/
