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Orange Cranberry Bread: The Ultimate Guide & Recipe

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Moist and flavorful Orange Cranberry Bread, bursting with citrus and tart cranberries, perfect for breakfast, brunch, or a delightful snack. Optional orange glaze adds a touch of sweetness and elegance.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup orange juice, freshly squeezed is best!
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, coarsely chopped
  • 1 cup chopped walnuts or pecans (optional, but highly recommended!)
  • 1 cup powdered sugar
  • 2–3 tablespoons orange juice
  • 1/2 teaspoon orange zest

Instructions

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Dry Ingredients Unite: In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. Cream the Butter and Sugars: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  4. Incorporate the Eggs: Beat in the eggs one at a time, mixing well after each addition.
  5. Add the Wet Ingredients: Gradually add the orange juice to the butter mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
  6. Zest and Vanilla: Stir in the orange zest and vanilla extract.
  7. Fold in the Goodies: Gently fold in the chopped cranberries and walnuts (or pecans). Toss the cranberries and nuts with a tablespoon of flour before adding them to the batter – this helps prevent them from sinking to the bottom of the loaf.
  8. Pour into the Pan: Pour the batter into the prepared loaf pan and spread it evenly.
  9. Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. If the top of the bread is browning too quickly, you can tent it with aluminum foil.
  10. Cool Down: Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  11. Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Start with 2 tablespoons of orange juice and add more as needed to reach your desired consistency.
  12. Glaze Away (Optional): Once the bread is completely cool, drizzle the orange glaze over the top. Let the glaze set for a few minutes before slicing and serving.

Notes

  • Use fresh ingredients for the best flavor.
  • Don’t overmix the batter.
  • Softened butter is key for a light and fluffy texture.
  • Adjust sweetness to your taste.
  • Experiment with other fruits and nuts.
  • Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for longer storage.
  • Consider adding a streusel topping or cream cheese swirl for variations.
  • High altitude adjustments: Reduce baking powder by 1/4 teaspoon and increase liquid by 1-2 tablespoons.
  • This bread is delicious on its own, but it’s also great toasted with butter or cream cheese.
  • Make it ahead: You can make the bread a day ahead of time and store it in an airtight container at room temperature.

Find it online: https://mmmflavors.com/orange-cranberry-bread/