Cranberry Orange Bread is the perfect breakfast pastry for the holidays! Add it to your menu for the holidays for a festive spread your guests will love!
Best Cranberry Orange Bread Recipe
Cranberry Orange Bread has all the colors reminiscent of the holidays. Fall is just around the corner and this recipe fits your holiday menu just right!
The tartness of the cranberry perfectly matches the sour-sweet orange. No wonder why so many recipes were developed using this combo.
And the addition of the berries alone accounts for the overall moistness. Add to that the glaze that gives a nice touch to the finished product.
All you have to do is follow the simple instructions and you can make this in about one hour. Also, you can make this ahead of your party and you will have more time hands-on the actual day of your event.
What does Cranberry Orange Bread taste like?
The balance between the two fruits makes it not too sweet – just right! It is moist and not so dense, but satisfying.
It is quite addicting! You get to taste tart and sweet and a bit sour all at the same time. Not all bread can taste this refreshing!
How to make homemade Cranberry Orange Bread?
- Prepare the oven: Preheat the oven to 350 degrees F.
- Make the batter: In a bowl, mix the wet ingredients and the granulated sugar. In another bowl, combine flour, baking powder, and salt. Add the flour mixture to the wet ingredients and stir.
- Coat and mix: Toss the berries in cornstarch flour and then, add these to the batter.
- Bake: Transfer the batter into baking pans that are already sprayed with non-stick spray. Bake for about 55 minutes.
- Cool: Once done, transfer it to a wire rack to cool down. Meanwhile, prepare the glaze.
- Glaze: Mix thoroughly the glaze ingredients in a bowl then, coat the top of the bread with it. You may now serve it!
Can you bake with frozen cranberries?
Yes, you can. It is the best option if there are no fresh ones available, especially if the fruit is not in season. Hence, you enjoy this recipe all year-round.
Do you need to thaw frozen cranberries before baking?
No, you can skip it. Just give your frozen fruits a nice, quick rinse in water, and then, dry completely. You can put them in the colander.
What does buttermilk do in baking?
It lends a tangy taste to the bread which further balances flavors. Another function is to react with the alkaline in baking soda to remove any bitter taste and to also make the bread rise.
In most cases other than baking wherein you are not after the tang, you can replace it with regular milk.
How do you know when Cranberry Orange Bread is done?
You can insert a knife or toothpick in the middle and when you pull it out, it must be relatively clean. If raw batter sticks, then, it is still undercooked.
How to Store Cranberry Bread:
- At room temperature: Keep it covered for 2 to 3 days at ambient temperature.
- Freeze: Let it cool completely before wrapping tightly in plastic. You can keep it in the freezer for up to 3 months. When ready to serve, just thaw it.
- You can make your own buttermilk substitute.
- In baking, always use eggs that are at room temperature so that they mix well.
- You can also use parchment paper in the baking pans for easier transfer of the bread after it has been cooked.
Other delicious cranberry desserts:
- Easy Cranberry Cheesecake
- Cranberry Coffee Cake
- Homemade Cranberry Orange Rolls
- Cranberry Pistachio Oatmeal Cookies
Cranberry Orange Bread
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/4 cup sour cream
- Zest of 1 orange
- 1/2 cup oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups frozen cranberries (or fresh)
- 1 tablespoon cornstarch
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice
- Zest of 1 orange
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Lightly grease with baking spray a 9"x5" bread pan. Add parchment paper, leaving a bit more on the sides to use as handles to lift the bread from the pan.
- In a medium bowl, whisk together sugar, buttermilk, sour cream, orange zest, oil, egg and vanilla extract.
- In a separate bowl, stir together flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and whisk just until combined.
- In a small bowl, toss the frozen cranberries with a tablespoon of cornstarch to coat. Fold into the batter.
- Pour the bread batter into the prepared bread pan. Bake in the preheated oven for 50-55 minutes. A toothpick inserted into the center of the bread should come out clean.
- Allow the bread to cool for 10 minutes, then lift the bread up and place onto a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, orange juice, zest, and vanilla extract in a small bowl. Mix until it is smooth with no lumps.
- Once the bread is cool, spread the glaze on top of the bread. Slice and serve.