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Cranberry Orange Bread Recipe

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4 from 50 reviews

This Cranberry Orange Bread is a moist and flavorful quick bread perfect for breakfast, snack, or dessert. Bursting with tart cranberries and fresh orange zest, it offers a delightful balance of sweet and tangy flavors. Easy to prepare and bake, this bread is ideal for the holiday season or any time you crave a fruity, citrusy treat.

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour
  • 2 cups white granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 2 cups milk
  • ⅔ cup vegetable oil
  • 1 tablespoon orange zest

Add-ins

  • 1½ cups fresh cranberries

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease six miniature baking dishes or loaf pans and set them aside to ensure the bread doesn’t stick during baking.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, white granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and seasoning throughout the batter.
  3. Combine Wet Ingredients: In a large mixing bowl or using a stand mixer fitted with a paddle attachment, beat the eggs, milk, and vegetable oil together on medium-low speed until fully blended. This creates the base for the batter’s moisture and richness.
  4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure a tender crumb in the finished bread.
  5. Fold in Flavorings: Gently fold in the orange zest and fresh cranberries, distributing them evenly throughout the batter for bursts of citrus and tartness in every bite.
  6. Fill the Loaf Pans: Pour the batter into the prepared pans, filling each about two-thirds full to leave room for the bread to rise without overflowing.
  7. Optional Garnish: If desired, garnish the tops with additional orange slices, fresh cranberries, and a light dusting of sugar to enhance the bread’s presentation and add a touch of sweetness.
  8. Bake: Place the pans in the center of the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
  9. Cool: Remove the breads from the oven and place them on a wire rack to cool completely before slicing. This helps the bread set and prevents it from crumbling.

Notes

  • Don’t overfill your loaf pans; fill only two-thirds full to allow room for the bread to rise without spilling over.
  • Use the toothpick test to check doneness – insert a toothpick into the center, and if it comes out clean, the bread is ready.
  • To store, keep the cooled bread at room temperature in a plastic bag or wrapped tightly for up to 5 days.
  • For longer storage, wrap the bread well in heavy foil and plastic wrap or freezer bags to prevent freezer odors and freeze for up to 3 months. Thaw at room temperature before serving.

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