Here’s a sweet and tangy Cranberry Orange Bread recipe — moist, fragrant, and perfect for breakfast, brunch, or a snack. 🍞🍊🍒
🍞 Cranberry Orange Bread
Ingredients (1 loaf)
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest (from 1 medium orange)
- 1 cup fresh or frozen cranberries
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup orange juice (freshly squeezed if possible)
- ½ cup plain yogurt or sour cream
- 1 tsp vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp orange juice
Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
2️⃣ Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
- Gently toss cranberries in 1–2 tsp of flour to prevent them from sinking.
3️⃣ Mix Wet Ingredients
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Stir in orange juice, yogurt (or sour cream), and vanilla extract.
4️⃣ Combine
- Gradually fold dry ingredients into wet ingredients until just combined.
- Gently fold in cranberries.
5️⃣ Bake
- Pour batter into prepared loaf pan.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack.
6️⃣ Optional Glaze
- Mix powdered sugar with orange juice until smooth.
- Drizzle over cooled bread for extra sweetness and flavor.
Tips
- Frozen cranberries: No need to thaw; toss in flour before adding to batter.
- Extra flavor: Add ½ tsp ground cinnamon or nutmeg.
- Storage: Wrap tightly and store at room temperature for 2–3 days, or freeze for longer.
If you want, I can also give you a quick 30-minute muffin version of this Cranberry Orange Bread that’s perfect for breakfast on the go.
