Description
This Cranberry Orange Bread is moist, fluffy, and bursting with tangy cranberries and fresh orange flavor. The perfect balance of sweet and tart makes it ideal for breakfast, a holiday treat, or an afternoon snack with tea. It’s a simple quick bread — no yeast, no kneading, just mix and bake. The orange zest and juice infuse the loaf with bright, citrusy notes that pair beautifully with the pops of cranberry.
📝 Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients:
¾ cup orange juice (freshly squeezed preferred)
½ cup unsalted butter (melted and slightly cooled) or vegetable oil
2 large eggs
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Better Circulation Starts in the Kitchen: The Foods You Should Know
1 tablespoon orange zest (from about 1 large orange)
1 teaspoon vanilla extract
Add-ins:
1½ cups fresh or frozen cranberries (if frozen, do not thaw)
Optional: ½ cup chopped nuts (pecans or walnuts for crunch)
Optional Glaze (for extra shine and sweetness):
½ cup powdered sugar
1–2 tablespoons orange juice
👩🍳 Instructions
Preheat oven: to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In another bowl, whisk orange juice, melted butter (or oil), eggs, orange zest, and vanilla until well blended.
Combine: Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix — batter should be thick and slightly lumpy.
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Japan’s Oldest Doctor: Reverse Osteoporosis with 6 Life-Changing Tips
Fold in cranberries (and nuts): Gently fold to distribute evenly.
Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze (optional): Mix powdered sugar with orange juice and drizzle over the cooled bread.
🍊 Notes
Use fresh orange juice and zest for the best citrus flavor.
If using frozen cranberries, toss them in a tablespoon of flour before adding to prevent color bleeding.
Bread tastes even better the next day — store wrapped overnight at room temperature for deeper flavor.
You can replace butter with Greek yogurt for a lighter version.
💡 Tips
For extra moistness, add 2 tablespoons of sour cream or yogurt to the batter.
If your cranberries are too tart, toss them with 1 tablespoon of sugar before mixing in.
Want a bakery-style crust? Sprinkle coarse sugar on top before baking.
Use a toothpick test: check at 50 minutes, as oven times vary.
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🍽️ Servings
Makes 1 loaf (8–10 slices)
Serving size: 1 slice
⚡ Nutritional Information (per slice, approx.)
Nutrient Amount
Calories 230 kcal
Protein 3 g
Fat 9 g
Carbohydrates 35 g
Fiber 1 g
Sugar 19 g
Sodium 180 mg
Vitamin C 10% DV
(Values may vary slightly based on ingredient brands and portion size.)
🌿 Health Benefits
Cranberries: Rich in antioxidants, may help support urinary tract health and immunity.
Oranges: High in vitamin C and flavonoids that boost immune defense and skin health.
Homemade bread: Contains no preservatives or artificial flavors, and you control the sweetness.
❓ Q&A Section
Q1: Can I use dried cranberries instead of fresh?
➡️ Yes! Use ¾ cup dried cranberries and soak them in orange juice or warm water for 10 minutes before mixing in to keep them plump and juicy.
Q2: Can I freeze Cranberry Orange Bread?
➡️ Absolutely. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Q3: How long does it stay fresh?
➡️ It stays fresh for 3–4 days at room temperature when wrapped tightly, or up to a week in the refrigerator.
Q4: Can I make muffins instead?
➡️ Yes! Pour the batter into a muffin tin and bake at 350°F for 18–22 minutes.
Q5: What can I substitute for butter?
➡️ Use equal parts vegetable oil, coconut oil, or even applesauce for a lower-fat version.