Imagine slicing into a fragrant loaf of homemade orange cranberry bread, the sweet-tart flavors bursting with every bite. The moist crumb, dotted with vibrant cranberries and infused with the zesty essence of orange, creates a truly irresistible treat. Whether you’re baking for a cozy family breakfast, a festive holiday gathering, or just to enjoy on a lazy weekend, this recipe is sure to become a new favorite.
Crafting the perfect orange cranberry bread is more than just a simple task – it’s an artful balance of flavors, textures, and techniques that come together to create a sensational result. With each slice, you’ll be transported to a world of comforting aromas and delightful indulgence. So, let’s dive in and uncover the secrets to baking a crowd-pleasing masterpiece that will have your family and friends clamoring for more.
Get ready to impress with the ultimate orange cranberry bread recipe!
What Makes This Dish a Crowd-Pleaser ?
The allure of this orange cranberry bread lies in its unparalleled flavor profile and irresistible texture. The combination of tart, juicy cranberries and the bright, citrusy notes of orange create a harmonious balance that tantalizes the taste buds. With a moist and tender crumb, this bread is the perfect canvas for the vibrant colors and bold flavors.
What sets this recipe apart is the attention to detail in crafting each component. The use of high-quality ingredients, the precise blending of wet and dry elements, and the careful baking process all contribute to the exceptional outcome. Whether you’re serving it for breakfast, as an afternoon snack, or as a decadent dessert, this orange cranberry bread is sure to impress with its sheer deliciousness.
Ingredients
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1 tablespoon grated orange zest
• 1/4 cup (60ml) freshly squeezed orange juice
• 1 1/2 cups (175g) fresh or frozen cranberries, coarsely chopped
The key ingredients in this recipe are the orange zest and juice, which provide the vibrant citrus notes that perfectly complement the tart cranberries. The buttermilk lends a delightful tang and helps to create the moist, tender crumb. Additionally, the combination of all-purpose flour, baking powder, and baking soda ensures a beautifully risen and well-structured loaf. If you don’t have fresh cranberries on hand, you can easily substitute frozen ones.
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray and line it with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step is crucial for creating a tender, moist crumb.
- Add the Wet Ingredients: One at a time, beat the eggs into the butter-sugar mixture until well combined. Then, add the buttermilk, orange zest, and orange juice, mixing until just incorporated. Overmixing can result in a tough texture, so be gentle.
- Fold in the Cranberries: Gently fold the chopped cranberries into the batter using a spatula, being careful not to crush them. This will ensure an even distribution of the tart berries throughout the bread.
- Transfer to the Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and a skewer inserted into the center should come out clean.
- Cool and Serve: Allow the orange cranberry bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift the loaf out of the pan. Place it on a wire rack to cool completely before slicing and serving.
Timing Overview
• Cook time: 55-65 minutes
• Cooling time: 10 minutes
• Total Time: 80-90 minutes
Nutritional Information
Delicious Keto Bread That Actually Tastes REAL!
Enjoy grain-free, keto-friendly bread without lectins or blood sugar spikes! Finally, restaurant-quality bread that's perfect for keto, paleo, and grain-free diets. No more missing out on sandwiches, bagels, and fresh-baked goodness. Your taste buds (and your waistline) will thank you!
- Keto Comforts: 7-Day Meal Plan
- Keto Spreads: Delicious Pairings for Your Keto Breads
- Keto Make-Ahead Breakfasts
- The Truth About Sugar
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 4 g
• Sodium: 272 mg
• Carbohydrates: 39 g
• Fat: 10 g
• Fiber: 1 g
Easy Ingredient Swaps That Still Work
• To Make it Vegan: Substitute the butter with a plant-based butter or coconut oil, the eggs with flax or chia eggs (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water per egg), and the buttermilk with a plant-based milk soured with a tablespoon of lemon juice or apple cider vinegar.
• To Add a Spicy Kick: Fold in a tablespoon of finely chopped fresh jalapeño or a teaspoon of crushed red pepper flakes along with the cranberries for a delightful contrast of sweet and heat.
Turning This Dish Into a Showstopper
Affiliate Disclosure
We're honest about how we fund our blog: When you purchase through links on our site, we may earn a small affiliate commission at no extra cost to you. This supports our mission to create quality recipes and content. Rest assured, we only recommend products we genuinely believe in—your trust means everything to us. Thank you for supporting us! ❤️
• Garnish Suggestions: Garnish the cooled loaf with a dusting of powdered sugar, a drizzle of orange glaze, or a sprinkle of chopped toasted walnuts or pecans for added texture and visual appeal.
• Beverage Pairing: This bread pairs wonderfully with a hot cup of coffee, a steaming mug of tea, or a refreshing glass of orange juice or mimosa.
Easy Ways to Improve Your Results
• Mistake 2 – Using Cold Ingredients: Bring all the ingredients to room temperature before baking, as cold ingredients can impact the final texture and rise of the bread. This is especially important for the butter and eggs.
• Mistake 3 – Not Preheating the Oven: Ensure your oven is fully preheated to the correct temperature before adding the batter. This will help the bread rise properly and develop a beautiful golden-brown crust.
How to Keep This Dish Fresh for Days ?
• Freezing: The bread can be frozen for up to 3 months. Wrap the cooled loaf tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
• Reheating: To reheat the bread, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes, or until heated through and slightly crispy on the outside.
FAQs
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries in this recipe, but the texture and flavor will be slightly different. Dried cranberries are more chewy and intense in flavor, so you may want to reduce the amount to 1 cup. If using dried cranberries, consider plumping them up by soaking them in hot water for 10-15 minutes before adding them to the batter.
How can I ensure the cranberries don’t sink to the bottom of the loaf?
To prevent the cranberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This will help them stay suspended throughout the loaf. You can also reserve a handful of cranberries and press them into the top of the batter before baking for a decorative touch.
Can I make this recipe in a muffin tin instead of a loaf pan?
Absolutely! This orange cranberry bread recipe can easily be adapted to make muffins. Divide the batter evenly among a greased 12-cup muffin tin and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The baking time will be shorter than for a full loaf.
How can I make this bread more citrusy?
To amplify the orange flavor, you can increase the amount of orange zest to 2 tablespoons and the orange juice to 1/3 cup. You can also add a teaspoon of orange extract or a tablespoon of orange liqueur, such as Grand Marnier, to the batter. Just be mindful not to overpower the other flavors.
Can I substitute the buttermilk with something else?
If you don’t have buttermilk on hand, you can make a simple substitute by mixing 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5-10 minutes until it curdles, then use it in the recipe.
A Flavorful Farewell (For Now)
As you savor the last bite of this exquisite orange cranberry bread, let the flavors linger on your palate. The sweet-tart notes, the moist and tender crumb, the burst of juicy cranberries – each element comes together in perfect harmony to create a truly unforgettable experience. Whether you’re enjoying a slice for breakfast, an afternoon snack, or a special dessert, this recipe is sure to become a new family favorite.
So, the next time you’re in the mood for a comforting and delightful baked treat, don’t hesitate to whip up a loaf of this irresistible orange cranberry bread. Serve it warm, straight from the oven, with a dollop of softly whipped cream or a drizzle of orange glaze for an extra indulgent touch. And remember, the joy of sharing this recipe with your loved ones is just as sweet as the bread itself.
Happy baking, and bon appétit!
The Perfect Orange Cranberry Bread
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray and line it with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step is crucial for creating a tender, moist crumb.
- One at a time, beat the eggs into the butter-sugar mixture until well combined. Then, add the buttermilk, orange zest, and orange juice, mixing until just incorporated. Overmixing can result in a tough texture, so be gentle.
- Gently fold the chopped cranberries into the batter using a spatula, being careful not to crush them. This will ensure an even distribution of the tart berries throughout the bread.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and a skewer inserted into the center should come out clean.
- Allow the orange cranberry bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift the loaf out of the pan. Place it on a wire rack to cool completely before slicing and serving.
