Cranberry Orange Bread

Bake up a delicious loaf of cranberry orange bread for the holidays! The tart berries in the citrusy batter make for juicy fruit bites in each slice. Perfect for breakfast, dessert, or as an edible gift.

Table of Contents

1. Cranberry Selection
2. Pan selection
3. Ingredients for a moist texture
4. Enhance the flavor of the bread
5. The key to a domed loaf
6. Make the batter
7. Baking temperature and time
8. How to tell when the bread is ready
9. Add an orange glaze
10. Serve this with
11. FAQ
12. Cranberry Orange Bread Recipe

When fresh cranberries appear in the market, be sure to grab a bag to make this fall-inspired quick bread. The tart berries have a unique taste, but when paired with citrus, it’s a winning combination. Warm slices of bread are perfect with a cup of coffee or tea in the morning or an easy dessert to share.

This recipe couldn’t get any easier! I bake whole berries in an orange-scented batter. When they pop, they release their juices that then infuse into the bread. I use two types of leavening agents. The extra lift ensures a perfectly domed top. Plus, I have a stunning orange glaze to drizzle over the loaf.

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Cranberry Selection

I use whole fresh cranberries to make this quick bread recipe. They appear at the market around mid-October. Alternatively, you can use frozen cranberries. There is no need to defrost them, but you may need a longer bake time. You can also use dried cranberries, but reduce the amount by 25%.

They are typically sweetened, so the flavor will not be as tart. I like to soak them in hot water for at least 5 minutes to rehydrate and become nice and plump. You could also use orange juice or liquor like Grand Marnier to add more flavor, let them soak longer, about 20 minutes.

Pan selection

我使用一个金属9×5英寸面包烤盘。这个type of material heats up quickly but doesn’t retain heat very long after removing it from the oven. This is okay because we don’t rely on carryover cooking to complete baking. You can use a glass pan, but it takes longer to heat up and may need a slightly longer bake time. Don’t forget to grease the pan with baking spray, so removing the loaf later is easy.

Ingredients for a moist texture

The proper flour, sweetener, and fat ratio are critical to making a tender and moist cranberry orange bread. All-purpose flour is moderate in protein level so that it’s soft but sliceable. If you want a healthier option, you could use white whole wheat flour like thesecranberry muffins.

我用砂糖和光brown sugar for a hint of molasses. This mix helps to balance the tartness of the berries. The sweetener absorbs some moisture from the ingredients, helping to reduce the amount of gluten-formation, making the bread texture tough. Vegetable oil is neutral in flavor and helps to coat the proteins in the flour for tender bites. Sour cream adds additional fat to the batter and acidity to react with the baking soda to leaven the batter.

Enhance the flavor of the bread

To make the citrus flavor pop, use the zest and juice of an orange. You can also use store-bought orange juice, but I wouldn’t skip the zest. It contains citrus oil that adds a lingering aroma and flavor. Ground cinnamon provides a warm spice taste and makes your house smell fragrant. Vanilla extract rounds out the baked notes in the batter and adds dimension.

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The key to a domed loaf

A trio ofleaving agentsgives a nicely risin surface. Baking soda and baking powder are used in equal amounts to create carbon dioxide bubbles. This process starts once the dry ingredients mix with the wet and continue as the batter heats up and traps the air for the sought-out dome shape.

鸡蛋也适合当惠普尔捕获空气ed, emulsifying the mixture, and the proteins help to bind the ingredients together. It’s best to use room-temperature eggs because it’s very viscous, making them easier to incorporate.

Make the batter

把干燥的材料像flour, leavening agents, and spices in a separate bowl. The particles are delicate, ensuring even distribution throughout the batter without worrying about overmixing later. Whisk the sugars and eggs together to dissolve the granules and whip in some air.

Add the oil gradually to keep the ingredients emulsified. Then mix in the sour cream, orange juice, zest, and milk. The small amount of milk helps with browning and flavor from the cooked milk solids. Carefully mix the wet and dry ingredients, then fold in the cranberries at the very end so they all don’t sink to the bottom of the bowl. Add the batter to the greased loaf pan, and it’s ready to bake!

Baking temperature and time

With the large volume of batter, it’s best to use a moderate oven temperature of 350ºF (176ºC). This setting ensures that the center cooks while developing a golden brown top and sides. The process takes about one hour. If you see the surface getting perfectly golden before that, just loosely cover the top with foil so that it doesn’t burn.

How to tell when the bread is ready

There are two ways to check the loaf for doneness. The first is when a toothpick inserted in the center comes out clean. It’s ready. I also like to use an instant-read thermometer. It should read between 195 to 200ºF (90 to 93ºC).

Let the bread cool slightly in the pan for 10 minutes so that it’s easier and safer to remove. Then place it on a wire rack to allow the steam to release and the air to circulate without causing the bread to get soggy on the bottom.

Add an orange glaze

Now it’s time for the fun part! The glaze is a simple mixture of powdered sugar and orange juice. It doesn’t seem like much, but you only need a small amount of liquid to hydrate the fine sugar particle.

Mix until smooth. It should be the consistency of school glue so that it drizzles and sticks to the top. Add as much or as little as you like. My family always asks for more! Once it dries, it will harden and be easy to slice.

Serve this with

• Chai tea latte
• Whipped cream
• Cream cheese frosting

FAQ