Cranberry orange bread is the perfect mix of sweet and tart. A quick bread with the tang of cranberry and the sweet, bright flavor of orange.
I always have a few leftover fresh cranberries after Thanksgiving. The holiday isn’t complete without some type of cranberry sauce; but then what to do with the rest of the bag of cranberries?
In addition to this yummy quick bread I made these cranberry cream cheese muffins.
I love baking with citrus. The bright, fresh flavors combines and with sweet so well. Cranberry and orange go particularly well together.
Orange juice and zest: Both juice and zest to really amp up the orange flavor. There is so much flavor to be had by making use of the zest in citrus fruit. My zester is similar to this which makes it so easy to take advantage of all that flavor. The juice also adds moisture to the bread.
Fresh Cranberries: Small cranberries can be left whole and large berries are chopped in half. I prefer them this size instead of chopped smaller. They look so pretty in the bread.
You can also use frozen cranberries. I give them a quick rinse but otherwise add to the batter while still frozen. They stay intact better than if allowed to thaw.
Cinnamon: My favorite spice; hands down. The ultimate cozy fall/winter flavor. Goes perfectly with both the orange and cranberry and makes the bread smell wonderful.
Quick breads are generally easy to make and cranberry orange bread is no exception. I find I can have most quick breads mixed by the time it takes to preheat the oven!
Combine dry ingredients and add butter. Mix until only very small pieces of the butter remain visible. The juice, zest, and egg are then added. Finally, the cranberries are folded in until just combined.
Bake for one hour until a toothpick comes out clean. Allow to rest for 10 minutes before removing from the loaf pan.
Serve warm or room temperature. Can be stored at room temperature for a few days or frozen.
Cranberry Orange Bread
- 2 cups flour
- ¾ cup sugar
- 1½ tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ cup butter cut into small chunks
- ¾ cup orange juice
- 1 Tbsp orange zest (about one medium orange )
- 1 egg beaten
- 1 cup fresh cranberries left whole or chopped in half if larger
- Preheat oven to 350 ℉. Butter or spray a 9×5 inch loaf pan.
- Combine flour, sugar, baking powder, salt, baking soda and cinnamon in a bowl.
- Combine butter into flour mixture until only very small bits of butter remain visible in the batter.
- Add orange juice and orange zest.
- Whisk egg in a mug or small bowl and add to the bowl; mix well.
- Fold in cranberries.
- Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.