Cranberry Orange Bread Recipe

Sliced orange cranberry bread ready to serve with a cup of coffee.

Cranberry Orange Bread Recipe

Cranberries are beautifully tangy, not too sweet, and always look gorgeous. Together with orange, they're like a holiday on steroids. You're in for a festive treat that's perfect with coffee or tea!

Makes one loaf

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 578kcal

Author Imma

Ingredients

⅓ cup (75g) sour cream or Greek yogurt
⅓ cup (75g) melted butter
1 large orange, zested, then juiced (½ cup or 120ml juice for the bread and 2-3 tablespoons for the glaze)
2 large eggs, beaten
1 teaspoon (5ml) vanilla extract
1 cup (200g) sugar (see notes)
2¼ cup (270g) all-purpose flour
1½ teaspoons (6g) baking powder
½ teaspoon (2g) baking soda
¾ teaspoon (4g) salt
1 cup (100g) cranberries, (fresh or frozen)
½ cup (50g) sliced almonds (chopped pecans and walnuts also work)
1 cup (120g) powdered sugar for the glaze

Instructions

The Bread

Preheat the oven to 350℉ (175 ℃). Spray a 9×5-inch loaf pan with baking spray and set aside.
Combine the sour cream, melted butter, ½ cup of orange juice, eggs, vanilla extract, and sugar in a large mixing bowl. Whip on medium speed until the eggs are completely incorporated.
Combine the dry ingredients: flour, baking powder, baking soda, orange zest, and salt in a separate bowl. Sift the dry ingredients into the batter, mixing it on medium speed for around 30-60 seconds or until the flour is incorporated. Do not overmix.
Next, fold in fresh cranberries and almonds until thoroughly combined.
Pour the batter into the greased loaf pan and bake it in the preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean. The sides will also be a rich, golden brown color. Take the bread from the oven when it's done and cool on a wire rack for about 30 minutes.

The Glaze

Put 2 tablespoons of the reserved orange juice into a mixing bowl and add the confectioner's sugar. Whisk until a smooth glaze forms. If it's too thick, add more orange juice until you achieve the desired consistency. For a thicker glaze, add more sugar; for a thinner glaze, add more orange juice.
Drizzle the glaze over the cooled cranberry loaf. Slice and enjoy.

Notes

Preheat the oven for about 15 minutes for better baking.
Coarsely chop the cranberries and toss with a little flour for more even distribution.
Let the eggs come to room temperature for 30 minutes before making the batter for easier mixing.
Feel free to cut the sugar in half for a less sweet version.
Add a pinch of ground cloves for extra holiday flavor. Cinnamon and nutmeg taste great, too.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Nutrition