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This orange cranberry bread is a wonderful winter baking treat that balances brightness and sweetness in every bite. It’s lightened up but still manages to feel indulgent enough for breakfast or a snack. If you enjoy the classic combination of tart cranberries with sweet and zesty orange, this bread will quickly become a favorite in your home. It’s simple to make and perfect for sharing during the holiday season or anytime you want to brighten up your morning routine.
I first baked this bread one chilly afternoon and found that the aroma alone made the kitchen feel cozy and festive. Now it’s a go to recipe when I want something sweet but not heavy, and my daughter insists I make it each holiday season.
Ingredients
- Egg: One large egg for structure and moisture
- Unsweetened applesauce: Adds natural sweetness and cuts down on fat
- Sugar: A third cup of sugar balances the tart fruit without overpowering
- Fresh orange juice: Quarter cup of fresh orange juice brings juicy citrus flavor
- Orange zest: One and a half teaspoons of orange zest for that fragrant orange punch
- Light butter: Four tablespoons of light butter melted to keep the bread moist
- All purpose flour: One and a half cups all purpose flour to give the bread body and crumb
- Baking soda: One teaspoon baking soda for leavening and a light texture
- Aluminum free baking powder: One teaspoon aluminum free baking powder to avoid discoloration and maintain rise
- Salt: Half teaspoon salt for flavor balance
- Fresh cranberries: One and a quarter cups of halved fresh cranberries with some reserved for topping to add bursts of tartness and pretty color
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit and spray a 9 by 5 inch loaf pan with cooking spray. This ensures the bread will release easily after baking.
- Combine Wet Ingredients:
- In a large bowl, whisk together the egg, applesauce, sugar, orange juice, and orange zest until fully blended. Add the melted butter and stir to combine well so that moisture is evenly distributed.
- Mix Dry Ingredients:
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt to ensure they are evenly mixed and to prevent clumping. This step helps the bread rise properly.
- Combine Wet and Dry:
- Pour the dry ingredients into the wet mixture gradually, stirring just until combined. Overmixing can make the bread dense so stir gently to keep it light and tender.
- Add Cranberries:
- Fold in one cup of the halved fresh cranberries to the batter, distributing them evenly but without breaking them up too much.
- Prepare for Baking:
- Transfer the batter to your prepared loaf pan and smooth the surface. Scatter the remaining quarter cup of cranberries on top to add visual appeal and extra bursts of flavor.
- Bake the Bread:
- Place the loaf pan in the oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool the Bread:
- Allow the bread to cool in the pan on a wire rack for 10 minutes. Then gently invert the pan to release the loaf onto the rack and flip it right side up. Let cool completely before slicing to maintain texture.
- Slice and Serve:
- Cut the loaf into 12 equal slices about three quarters of an inch thick. Enjoy as is or lightly toasted with your favorite spread.
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One of my favorite bits about this recipe is the fresh cranberries tucked inside. They add such a lively tang that cuts through the sweetness perfectly. The first time I made this, my daughter called it the best bread ever and asked to make it together every holiday since then—it’s become a really special family tradition.
Storage Tips
Store your loaf in an airtight container at room temperature on a paper towel lined surface for up to five days to keep it moist but not soggy. For longer storage, refrigerate it wrapped well. When freezing, wrap the whole loaf or individual slices tightly in plastic wrap then place in a freezer bag. Defrost at room temperature or warm slightly in the microwave before serving.
Ingredient Substitutions
You can swap light butter for coconut oil or vegetable oil if you want a dairy free version, just use the same amount melted. Sugar may be replaced with a zero calorie sweetener that has a one to one ratio with sugar to keep sweetness balanced. Adding chopped walnuts or pecans provides extra crunch and flavor if you desire, but remember this will change the nutritional content and points if you track.
Serving Suggestions
This bread pairs beautifully with a smear of cream cheese or a drizzle of honey for breakfast. For a festive touch, toast slices lightly and pile with ricotta and fresh berries. It also works wonderfully alongside a hot cup of tea or coffee during holiday gatherings or cozy afternoons.
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This orange cranberry bread is bright, tender, and perfect for holiday breakfasts or gifting. It’s easy to make and freezes well so you can enjoy it anytime.
Frequently Asked Questions About Recipes
- → What type of cranberries work best?
Fresh cranberries are best to add a tart burst. Halve them for even distribution and a pretty topping.
- → Can I substitute the sugar with a sweetener?
Yes, a zero-calorie sweetener with a 1:1 ratio to sugar should work well without changing sweetness levels.
- → Why use aluminum-free baking powder?
Aluminum-free baking powder prevents blue spots caused by reactions with acidic ingredients like orange and cranberry.
- → How should I store the loaf?
Store wrapped in an airtight container at room temperature for up to 5 days, or refrigerate to extend freshness.
- → Is it possible to add nuts?
Yes, walnuts or pecans can be added for texture and flavor but may affect nutrition points.
- → Can the loaf be frozen?
Freeze fully cooled slices or whole loaf wrapped tightly in plastic wrap, then place in a freezer bag for storage.