Instructions
Step 1: Prepare Pan and Oven
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line with parchment paper, leaving an overhang on the long sides for easy removal.
Step 2: Prep the Cranberries
Rinse cranberries and pat dry. Roughly chop them in half or thirds. Tossing them with 1 tablespoon of flour from your measured amount helps prevent them from sinking to the bottom.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined with no lumps.
Step 4: Combine Wet Ingredients
In a separate medium bowl, whisk together orange juice, orange zest, vegetable oil, melted butter, eggs, and vanilla extract until smooth and well blended.
Step 5: Create the Batter
Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula just until combined. Don’t overmix – a few lumps are okay. Overmixing creates a tough, dense loaf.
Step 6: Fold in Cranberries
Gently fold the chopped cranberries and nuts if using into the batter. Distribute them evenly throughout but be careful not to overmix, which can turn the batter pink from crushed berries.
Step 7: Bake the Bread
Pour batter into prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
Step 8: Cool Completely
Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before glazing – warm bread will make the glaze run off.
Step 9: Make the Glaze
In a small bowl, whisk together powdered sugar, orange juice, orange zest, and vanilla extract until smooth. Start with 2 tablespoons of juice and add more for a thinner consistency. The glaze should be thick but pourable.
Step 10: Glaze and Serve
Once bread is completely cool, drizzle the orange glaze over the top, letting it naturally drip down the sides. Let the glaze set for 10-15 minutes before slicing. The glaze will firm up slightly but remain slightly sticky.
Baking Secrets
Fresh Cranberries: Fresh cranberries work best for texture and flavor. If using frozen, don’t thaw them – add directly to batter.
Chop the Cranberries: Whole cranberries can create air pockets. Chopping ensures even distribution and better texture.
Orange Zest Magic: Fresh orange zest provides intense citrus flavor that bottled juice can’t match. Zest before juicing.
Don’t Overmix: Mix just until ingredients are combined to keep the bread tender and light.
Test for Doneness: The loaf should spring back when lightly touched and a toothpick should come out clean.
Cool Before Glazing: Patience is key – glazing a warm loaf results in thin, runny glaze that won’t set properly.
Serving Suggestions
This cranberry orange bread is perfect for breakfast with butter and coffee, or as an afternoon snack with tea. Serve slices toasted with cream cheese for extra indulgence. The bread also makes a beautiful addition to holiday brunch spreads alongside muffins and pastries.
For gift-giving, wrap cooled, glazed loaves in cellophane with a festive ribbon. Mini loaves baked in 5×3-inch pans make perfect neighbor gifts during the holidays.
Storage
Store the bread tightly wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The bread actually tastes better the next day as the flavors meld together.
For longer storage, wrap the unglazed loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight at room temperature and add fresh glaze before serving.
Variations
Lemon Cranberry Bread: Replace orange juice and zest with lemon for a tangier flavor
White Chocolate Cranberry: Add 1/2 cup white chocolate chips to the batter
Cranberry Almond: Replace vanilla with almond extract and add sliced almonds
Double Orange: Add 1/4 cup candied orange peel to the batter
Spiced Cranberry: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg
Cream Cheese Swirl: Swirl 4 oz sweetened cream cheese through the batter before baking
Mini Loaves: Divide batter among 4 mini loaf pans and bake for 30-35 minutes
Muffins: Bake in muffin tins for 18-22 minutes for cranberry orange muffins
This cranberry orange bread brings festive cheer and delicious flavor to any occasion!
