🍊 Cranberry Orange Bread — Zesty, Fruity & Delicious

When life gives you cranberries and oranges, turn them into a beautiful, fragrant loaf of bread. This **Cranberry Orange Bread** combines bright citrus flavor with tart berries for something that’s perfect for breakfast, snack time, or dessert. It’s moist, tender, and full of vibrant flavor.

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Why You’ll Love This Bread

This bread takes simple pantry ingredients and transforms them into a loaf bursting with flavor. The orange adds brightness, and the cranberries add tartness and texture. It’s not overly sweet, making it versatile — enjoy with butter, cream cheese, or even a smear of jam.

Chef Ina Garten often reminds us: “Let good ingredients speak for themselves.” Here, the citrus and berries carry the show. A light hand with leavening and flour ensures the texture stays tender. For extra complexity, you could even fold in a bit of almond extract or orange zest.

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Ingredients & Equipment

Ingredients (makes one loaf)

• 2 cups (about 240 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Optional (but recommended): 1 tablespoon orange zest
• 1 cup fresh or thawed frozen cranberries (coarsely chopped)
• 1 cup sugar (white or a mix of white + light brown)
• 2 large eggs
• ½ to ¾ cup orange juice (freshly squeezed preferred)
• ⅓ to ½ cup butter, melted (or oil as alternative)
• Optional: ½ teaspoon vanilla extract or almond extract

Equipment

• Loaf pan (8×4 inch or 9×5 inch)
• Parchment paper or nonstick spray
• Mixing bowls
• Whisk or spatula
• Measuring cups & spoons / kitchen scale
• Cooling rack
• Optional: zester, knife for chopping cranberries

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Step‑by‑Step Instructions

Step 1: Preheat & Prep the Pan

Preheat your oven to **350 °F (175 °C)**. Grease your loaf pan and optionally line with parchment slips for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. If using orange zest, stir that in here too.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk eggs and sugar until smooth. Add melted butter (or oil), orange juice, and vanilla or almond extract if using. Stir until just combined.

Step 4: Combine Wet + Dry, Fold in Cranberries

Pour the wet mixture into the flour mixture, stirring gently until combined. Don’t overmix — a few lumps are fine. Finally, fold in the cranberries.

Step 5: Bake

Pour batter into the prepared loaf pan, smoothing the top. Bake for **50–60 minutes** (for 8×4) or **45–55 minutes** (for 9×5) — until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool & Slice

Allow the loaf to cool in the pan for 10–15 minutes. Then gently remove and let it cool completely on a rack before slicing. This prevents the loaf from being gummy inside.

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Chef Tips & Variations

• Chop cranberries: Cut berries into smaller pieces, especially large ones, so you don’t get big holes.
• Zest is magic: Add freshly grated orange zest to the batter for extra aroma and flavor.
• Balance sweetness: Use half white and half light brown sugar for mild molasses flavor.
• Acid balance: The orange juice helps react with baking soda for lift — if you omit juice, reduce soda or add a bit of sour cream/yogurt.
• Nuts & seeds: Toasted walnuts, pecans, or pumpkin seeds add crunch and depth.
• Glazing option: Mix powdered sugar + orange juice to pour a thin glaze over slices.
• Banana boost: Mash half a banana into the wet mixture for moistness and extra flavor dimension.
• Vegan swap: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based milk, and oil instead of butter.

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Nutrition & Health Notes

Here’s an approximate nutrition estimate per slice (assuming 10 slices per loaf). Actual values vary based on ingredients used.

Health Tips:

• Use **whole wheat pastry flour** for some of the flour to add fiber (replace up to ½ cup, but may affect lightness).
• Use **less sugar** or a sugar substitute (e.g. erythritol blend) while monitoring texture changes.
• Use **olive oil** or canola oil instead of butter for a healthier fat profile.
• Add extra cranberries or nuts to boost fiber, antioxidants, and healthy fats.
• Enjoy a smaller slice with tea or yogurt to balance with proteins and vitamins.

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Safety, Storage & Reheating

• Cool loaf completely before storing to prevent moisture buildup and sogginess inside your container.
• Store in an airtight container or loaf bag at room temperature for 3–4 days.
• For longer storage, wrap tightly and freeze slices or whole loaf for up to 2–3 months.
• Thaw in the refrigerator overnight or at room temperature. Warm briefly in oven or microwave before serving.
• Avoid storing in direct sunlight or humid places to prevent spoilage or mold.

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Serving Suggestions & Pairings

• Serve warm or toasted, with butter or cream cheese.
• Enjoy with coffee, tea, or a citrusy herbal tea to complement the flavors.
• Smear on a bit of orange marmalade or raspberry jam for a fruity boost.
• Pair with plain yogurt or Greek yogurt topped with honey or nuts.
• Slice thick for breakfast or thin for snacks and tea time appearances.
• Want more baked goods? Check out our Bread Recipes and Muffin & Quick Bread Ideas.

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10 FAQs About Cranberry Orange Bread

1. Can I use dried cranberries instead of fresh?

Yes — use slightly fewer (⅔ to ¾ cup) and consider hydrating them (soak in warm water or juice for a few minutes) so they don’t draw moisture from the loaf.

2. What if I don’t have orange juice?

You can substitute with other citrus juices like tangerine or mandarin, or use milk + a teaspoon of orange extract, but the flavor may be milder.

3. Why doesn’t my bread rise well?

Possible reasons include expired baking powder/soda, overmixing, or too much liquid. Always measure carefully and mix just until combined.

4. How do I prevent the top from getting too brown?

If it’s browning too fast, loosely tent the top with foil for the last 10–15 minutes of baking.

5. Can I make this gluten-free?

Yes — use a good gluten-free flour blend (1:1 substitution) and add a binding agent like xanthan gum if not already included.

6. Can I make it in muffin tins?

Sure — bake in a standard 12‑cup muffin tin. Bake at 350 °F (175 °C) for about 18–25 minutes, checking early. Adjust for mini muffins likewise.

7. Why is my loaf dense or gummy inside?

Likely underbaked or too much liquid. Also possibly from overmixing. Use a toothpick test and reduce mixing time next time.

8. Can I add nuts or seeds?

Absolutely. Fold in chopped walnuts, pecans, or even pumpkin seeds for extra texture and nutrition.

9. How long does it keep?

At room temperature in an airtight container, 3–4 days. In the fridge, up to a week. In freezer, up to 2–3 months.

10. Can I make it with less sugar?

Yes, you can reduce sugar by ~10–20%, but don’t lower too much or it may alter moisture and structure. Taste the batter (if you want) and adjust. You can also add a glaze instead of mixing all sugar in the batter.

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Conclusion

This **Cranberry Orange Bread** brings a refreshing burst of citrus and berries into your kitchen. With simple ingredients and easy steps, you can bake something bright, flavorful, and satisfying. Whether for breakfast, snack time, or a light dessert, it’s sure to become a favorite.

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