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Cranberry Orange Bread

Cranberry Orange Bread
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Cranberry Orange Bread is a moist, flavorful loaf combining the tangy brightness of fresh cranberries with the zesty aroma of orange. Perfect for breakfast, snacks, or dessert, this versatile bread uses simple pantry ingredients and offers easy adaptations for various dietary needs such as gluten-free, vegan, and reduced sugar options.

Ingredients

Scale

Fruits & Zest

  • 1 cup fresh cranberries
  • Zest of 2 oranges
  • 1/2 cup fresh orange juice

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 cup sugar (or honey/maple syrup for sweet swap)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 2 large eggs (or 2 flax eggs for vegan version)
  • 1/2 cup unsalted butter, melted (or 1/2 cup coconut oil for vegan)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Ingredients: Gather all ingredients, zest the oranges, rinse and pat dry the cranberries. Preheat oven to 350°F (175°C) and grease or line a loaf pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar for even distribution of leavening and seasoning.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add melted butter or oil, orange juice, vanilla extract, and orange zest. Mix thoroughly until smooth and fragrant.
  4. Blend Wet and Dry Mixtures: Slowly fold the wet ingredients into the dry mixture using a spatula, stirring gently just until combined to avoid overmixing and ensure a tender bread.
  5. Fold in Cranberries: Carefully fold fresh cranberries into the batter evenly without crushing them to preserve their tartness and texture.
  6. Bake to Perfection: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Both fresh and frozen cranberries work well; rinse and pat dry to avoid excess moisture.
  • Do not overmix the batter to maintain a soft, tender crumb.
  • Only zest the colored part of the orange peel to avoid bitterness from the white pith.
  • Use room temperature eggs and butter for better mixing and texture.
  • Test doneness with a toothpick; moist crumbs on the tester means the bread is ready.

Nutrition

Keywords: cranberry bread, orange bread, cranberry orange loaf, moist bread, breakfast bread, gluten-free bread option, vegan bread version, sweet snack, holiday bread

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