Orange Cranberry Bread Recipe
Ready to transform your kitchen into a fragrant bakery? Orange cranberry bread isn't just another quick bread—it's a symphony of citrusy brightness and tart cranberry notes that'll elevate your baking game. You'll discover how five simple ingredients can create a moist, tender loaf that's equally perfect for breakfast or an afternoon snack. With professional techniques and straightforward steps, you're about to unlock a recipe that promises to become a staple in your culinary repertoire. Curious about how these flavors harmonize?
Recipe Highlights
- Quick breads combine self-rising flour, fresh orange juice, eggs, vegetable oil, and dried cranberries to create a moist, tangy loaf.
- Thoroughly grease a loaf pan and preheat the oven to 350°F for optimal baking conditions and even bread texture.
- Whisk wet ingredients smoothly, then gently fold in flour and cranberries to avoid overmixing and maintain a tender crumb.
- Bake the bread for 50-55 minutes, checking doneness with a toothpick and ensuring a golden brown surface.
- Cool the bread completely in the pan and on a wire rack before slicing to preserve structural integrity and enhance flavor.
History
Although quick breads like orange cranberry bread might seem like a modern culinary invention, their roots actually stretch back to the early American colonial period.
You'll discover that early settlers developed quick breads as convenient alternatives to traditional yeasted breads, which required extensive preparation time. Baking powder's invention in the mid-19th century revolutionized bread-making, allowing home cooks to create faster, more reliable baked goods.
Cranberries, native to North America, became a staple ingredient in New England cuisine, while oranges were introduced through trade routes. Combining these ingredients became a natural progression for innovative bakers seeking new flavor combinations.
Cookbooks from the late 1800s began featuring quick bread recipes that highlighted regional ingredients, setting the stage for modern variations like orange cranberry bread that celebrate both tradition and creativity.
Recipe
Orange Cranberry Bread is a delightful quick bread that perfectly balances the bright, citrusy flavor of oranges with the tartness of cranberries. This simple recipe creates a moist and tender loaf that's ideal for breakfast, brunch, or a light dessert.
The beauty of this recipe lies in its simplicity, using just five ingredients to create a flavorful and satisfying bread. The fresh orange juice provides natural sweetness, while the dried cranberries add bursts of tangy flavor throughout the loaf.
Ingredients:
- 2 cups self-rising flour
- 1 cup fresh orange juice
- 2 large eggs
- 1 cup dried cranberries
- 1/4 cup vegetable oil
Preheat the oven to 350°F and prepare a 9×5 inch loaf pan by greasing it thoroughly. In a large mixing bowl, whisk together the orange juice, eggs, and vegetable oil until they're well combined and smoothly integrated.
Gradually add the self-rising flour to the wet ingredients, stirring until just mixed. Be careful not to overmix, as this can lead to a tough, dense bread. Gently fold in the dried cranberries, distributing them evenly throughout the batter.
Transfer the batter to the prepared loaf pan, spreading it evenly. Bake the bread for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
Allow the bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely. For the best results, use fresh ingredients and avoid overmixing the batter.
If you're concerned about cranberries sinking, toss them in a tablespoon of flour before adding to the mix. The bread can be stored at room temperature for up to 3 days or frozen for up to 3 months, making it a versatile and convenient treat to prepare in advance.
Cooking Steps
You'll want to start by thoroughly greasing your loaf pan to ensure the bread doesn't stick, creating a smooth release when it's done baking.
Next, whisk together the wet ingredients—orange juice, eggs, and oil—in a large bowl, blending them until they're smoothly combined and slightly frothy.
Then, gradually stir in the self-rising flour, being careful not to overmix, and gently fold in the dried cranberries to distribute them evenly throughout the batter.
Step 1. Grease Loaf Pan Thoroughly
When preparing to bake this delightful orange cranberry bread, greasing the loaf pan is a critical first step that ensures your bread will release smoothly without sticking.
Use solid vegetable shortening or non-stick cooking spray to coat every interior surface of the 9×5 inch pan thoroughly. Pay special attention to:
- Corner seams
- Bottom ridges
- Side edges
Focus on creating an even, thin layer that prevents potential binding. If using butter, apply with a pastry brush, ensuring complete coverage without thick, pooling areas.
For maximum effectiveness:
- Use soft, room-temperature shortening
- Apply in gentle, sweeping motions
- Dust lightly with flour after greasing to create an additional non-stick barrier
This meticulous preparation guarantees your orange cranberry bread will emerge beautifully intact, preserving its delicate texture and intricate cranberry distribution.
Step 2. Whisk Wet Ingredients Together
Three essential ingredients come together in a harmonious blend that forms the liquid foundation of your orange cranberry bread. Grab a large mixing bowl and your trusty whisk, focusing on creating a smooth, uniform mixture.
Crack two large eggs into the bowl, then measure out 1 cup of fresh orange juice. Pour in 1/4 cup of vegetable oil, ensuring each ingredient is at room temperature for optimal integration. Whisk vigorously, breaking egg yolks and creating a light, slightly frothy mixture with these key characteristics:
- Consistent color
- No visible egg streaks
- Smooth, well-incorporated texture
Watch for these visual cues as you whisk:
- Liquid becomes uniform
- Slight increase in volume
- Soft, light yellow-orange color emerging
Your wet ingredients are now perfectly prepared for the next mixing stage.
Step 3. Stir Flour Gradually
After whisking the wet ingredients into a smooth, frothy mixture, grab your self-rising flour and prepare to fold it into the liquid base.
Use a spatula or wooden spoon to gradually introduce the flour, stirring gently and deliberately. The key is maintaining a light touch—overmixing can develop gluten and create a tough, dense bread.
Stir just until the flour disappears, leaving no visible dry pockets but preserving the batter's delicate texture. Watch for a slightly lumpy consistency, which is perfect for quick breads.
Keep your movements slow and controlled, rotating the bowl as you fold to ensure even incorporation.
Stop mixing the moment the flour is integrated, creating a smooth yet not completely uniform batter that will bake into a tender, moist loaf with delightful cranberry bursts.
Step 4. Fold in Dried Cranberries
Gently scatter the dried cranberries across your flour-based batter, preparing to distribute them evenly throughout the mixture.
Use a silicone spatula or wooden spoon to fold the cranberries in carefully, ensuring they're suspended throughout the bread without clumping. Your goal is delicate integration, so use a light folding motion: cut through the center of the batter, sweep along the bottom of the bowl, and fold the mixture over itself.
This technique prevents overmixing, which can make your bread tough and dense. Watch for an even distribution, with cranberries suspended uniformly. A few strategic folds—about 3-4 passes—should achieve the perfect incorporation.
Once the cranberries are gently dispersed, you're ready to transfer the batter to your prepared loaf pan.
Step 5. Bake in Preheated Oven
Because perfection awaits in precise baking, you'll want to transfer your lovingly prepared orange cranberry bread batter into the preheated 350°F oven with care.
Gently pour the batter into your greased 9×5 inch loaf pan, ensuring even distribution to promote uniform rising and consistent texture.
Key baking guidelines:
- Position the pan in the center of the oven
- Maintain steady 350°F temperature
- Bake for 50-55 minutes
- Check doneness with a toothpick inserted into the center
Watch for visual cues signaling completion: a golden-brown surface and clean toothpick indicate your bread is perfectly baked.
The toothpick test remains crucial—if it emerges with wet batter, continue baking in 5-minute increments.
Once done, remove carefully and let cool on a wire rack, allowing the bread to set and develop its full flavor profile.
Final Thoughts
If you've followed each step carefully, you'll now have a delectable orange cranberry bread that's sure to impress your family and friends.
The vibrant citrus notes and tart cranberry bursts create a complex flavor profile that elevates this simple quick bread. You'll want to let the loaf cool completely before slicing, which helps maintain its structural integrity and prevents crumbling.
Consider serving it alongside morning coffee or as an afternoon snack, where its moist texture and bright flavors will shine.
When storing, wrap the bread tightly in plastic wrap or place it in an airtight container to preserve freshness.
Pro tip: Toast individual slices for an extra layer of warmth and caramelized flavor that brings out the bread's inherent sweetness.
