Cranberry Orange Bread Recipe

A loaf of homemade cranberry bread rests on a wooden board, enticing with its rustic, golden-brown crust. A few slices are cut to reveal a filling brimming with fresh cranberries, while whole berries are scattered around for that perfect cranberry bread touch.

Cranberry Orange Bread Recipe

Cranberry Orange Bread is a delicious, buttery, seasonal bread filled fresh cranberries, orange zest and juice. Perfect for gatherings or to gift.

Prep Time10

Cook Time55

Additional Time5

Total Time1 10

Servings: servings

Calories: 285kcal

Author: Stephanie Wilson

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoons baking soda
1/4 cup butter softened
2 large eggs
1 tablespoon grated orange peel
3/4 cup orange juice
1 teaspoon vanilla
1 cup cranberries fresh or frozen
6 oz chopped nuts optional

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Instructions

Preheat the oven to 350 degrees. Grease the bottom of a 8.5 x 4.5 inch loaf pan or a 9 x 5-inch loaf pan and set it aside.
In a large bowl, mix the flour, sugar, baking powder, salt, and baking soda; stir in the butter until the mixture is crumbly. Then stir in the orange peel, orange juice, vanilla, and eggs, just until the batter comes together. Be careful not to overmix. Fold in the fresh cranberries and nuts if using.
Transfer the batter to the prepared baking pan. Bake until a wooden toothpick inserted in the middle comes out clean; about 50 minutes to 1 hour. Cool in the pan for 5 minutes before loosening the sides of the loaf from the pan with a knife. Transfer the loaf to a rack to cool completely before slicing.

Notes

If Baking Mini Loaves

Transfer the batter to three 5-3/4-in. x 3-in. x 2-in. loaf pans coated with butter or greased. Bake at 350º for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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