Orange Cranberry Bread Recipe – Put a welcome twist on your classic bread recipe with this delightful Orange Cranberry Bread recipe. Simple and comforting, this sweet loaf combines the zesty citrus notes of orange zest with tart cranberries. Perfect for breakfast, afternoon tea, or dessert, this bread is as versatile as it is delicious. Prepare to fill your kitchen with the toast-warming scent of freshly baked Orange Cranberry Bread!
Ingredients list for the orange cranberry bread recipe
- 2 cups all-purpose flour (spooned and leveled), plus more for the pan
- 1 cup packed light-brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons orange zest + 3 tablespoons orange juice
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- ¾ cup whole milk
- 1 bag (12 ounces) of dried cranberries
- 1 tablespoon confectioners’ sugar, for topping (optional)
Directions
1. To make the orange cranberry bread: Preheat your oven to 350°F (180°C). Spray a 9×5-inch loaf pan with nonstick spray.
2. Make the bread: Whisk the flour, baking soda, and salt in a large bowl. In a medium bowl, whisk the egg, and brown sugar together until combined. Whisk in whole milk, melted butter, orange juice, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to combine. Avoid over-mixing. Fold in the dried cranberries.
3. Pour the orange cranberry bread batter into the prepared loaf pan.
4. Bake the orange cranberry bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Check for doneness with a toothpick. If it comes out clean, the bread is done. Cool the bread completely in the pan set on a wire rack. Drizzle confectioners’ sugar, over cooled bread.
5. Slice and serve the cranberry orange bread with tea, coffee, or matcha latte! Enjoy! ❤️
How to keep the cranberry orange bread
Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
