Cranberry Orange Bread – Spend With Pennies


Fresh and moist, cranberry orange bread is a sweet and citrusy breakfast, snack, or after-dinner dessert!

This recipe is colorful and tangy with a lightly sweetened (optional) glaze. Perfect to enjoy any time of year, this bread can be baked and frozen in slices for quick snacks.

Cranberry Orange Loaf cut into slices

Sweet & Citrusy

We love all kinds of quick breads because they can be made in less than an hour!

  • No yeast or kneading required.
  • Can use fresh or frozen cranberries.
  • This bread stores and freezes well.

The combination of orange juice, zest, and cranberries makes this bread an excellent grab-and-go snack for school or work! Smear it with cream cheese or our own recipe for honey butter.

ingredients to make Cranberry Orange Loaf

Ingredients

Quick breads are made with basic ingredients like flour, butter, sugar, eggs, baking powder, and salt.

ORANGE Our version has orange juice and zest for flavor and extra tang! Orange can be substituted with lemon if you’d like.

If you don’t have fresh orange zest, add a small amount of orange extract.

CRANBERRIES Whole cranberries give it a punch of color and a burst of fresh tartness. Dried cranberries can be used if desired, but the bread won’t be quite as moist.

DAIRY Cream makes the bread super moist, but buttermilk can be used in place.

ADDINS Feel free to add nuts like walnuts or pecans.

cranberry orange bread batter in a bowl

How to Make Cranberry Orange Bread

Cranberry orange loaf has all the right stuff and it’s easy and quick to make!

  1. Cream butter & sugar. Add eggs, cream & orange juice.
  2. Whisk together dry ingredients and add to the butter mixture.
  3. Fold floured cranberries into batter. Pour into prepared pan & bake until lightly browned.

Once baked, move the bread to a cooling rack. Drizzle with glaze once cooled.

Cranberry Orange Loaf in a pan to before cooking

Tips for the Best Quick Bread

The following tips apply to all quick bread recipes from zucchini bread to banana bread.

  • Avoid overmixing the batter or you’ll end up with dense bread.
  • Start with room temperature ingredients (eggs, butter, & cream/milk) to ensure proper blending and to save mixing time!
  • Measure flour correctly by spooning the flour into the measuring cup.
  • Using flour to lightly coat the cranberries (or any berry in a quick bread recipe) keeps them from sinking to the bottom of the bread and from leaking their juice.
  • Ovens and pans can vary slightly. Check your bread at least 10 minutes early to ensure it doesn’t overcook.

PRO TIP: If using any type of nut in a bread recipe, lightly sauté them in a small, dry skillet until they are barely browned and fragrant. This intensifies their flavor and keeps them extra crunchy!

top view of cooked Cranberry Orange Loaf

Storage

Keep cranberry-orange loaf in an airtight container at room temperature with a slice of bread to absorb excess moisture. It’ll keep for about 3-4 days.

Freeze loaf once cooled. Use a zippered bag with the date labeled on the outside. It will keep for up to 3 months. Let thaw on the counter or heat in a microwave for 15-20 seconds.

Quick Bread Faves

Did your family love this Cranberry Orange Bread? Be sure to leave a comment and a rating below! 

Cranberry Orange Loaf

Moist, flavorful, and loaded with fresh cranberries, this Cranberry Orange Loaf is the perfect option for breakfast, dessert, or an afternoon snack!

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  • Preheat oven to 350°F. Grease & flour a 8×4 pan.

  • Zest the orange and juice it to get 1 tablespoon juice. Set each aside.

  • Cream sugar & butter, add in eggs and cream. Stir in 1 tablespoon orange juice.

  • In a bowl, combine flour, baking powder, salt, and orange zest.

  • Add dry mixture to butter mixture and stir just until combined, do not over mix.

  • Set aside 2 tablespoons of cranberries for topping the bread.

  • Toss remaining cranberries with 1 tablespoon flour. Remove any excess flour and fold them into the batter. Pour into the prepared pan. Top with reserved cranberries.

  • Bake 50-55 minutes or until a toothpick comes out clean. Remove from pan and place on a cooling rack.

  • Stir together powdered sugar and milk until smooth. Poke holes all over the loaf (I used a chopstick) and pour glaze over the loaf. Cool completely.

 

  • Avoid overmixing the batter.
  • Start with room temperature ingredients!
  • Measure flour correctly by spooning the flour into the measuring cup.
  • Using flour to lightly coat the cranberries and keep them from sinking to the bottom of the bread.
  • Check your bread at least 10 minutes early to ensure it doesn’t overcook.

Calories: 217, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 179mg, Potassium: 101mg, Fiber: 1g, Sugar: 15g, Vitamin A: 362IU, Vitamin C: 7mg, Calcium: 35mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Cranberry Orange Bread, Cranberry Orange Loaf, Cranberry Orange Loaf recipe, how to make Cranberry Orange Loaf

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Cranberry Orange Loaf sliced on a cutting board with writing
Cranberry Orange Loaf with writing
sliced Cranberry Orange Loaf on a cutting board

Cranberry Orange Loaf in a pan and sliced with a title





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