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–+ servings
Cranberry Orange Bread

Cranberry Orange Bread: A Cozy Twist for Your Breakfast Table

This easy Cranberry Orange Bread is perfect for busy mornings, showcasing tart cranberries and citrusy delight.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All Purpose Flour Gluten-free flour can be used.
  • 1 cup Sugar Brown sugar offers a richer flavor.
  • 1 tablespoon Baking Powder Do not substitute with baking soda without adjustments.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Essential to overall taste.
  • 1 teaspoon Cinnamon Substitute with nutmeg if desired.
  • 2 large Large Eggs Can use flax eggs for vegan substitute.
  • 1 can Canned Whole Cranberries in Sauce Use whole berries for best results.
  • 1 large Large Orange Use whole fruit for flavor and zest.
  • 1/2 cup Applesauce Yogurt can be used for a creamier texture.
  • 1 teaspoon Almond Extract Swap with vanilla extract if preferred.
  • 1/2 cup Vegetable/Canola Oil Melted coconut oil is an alternative.
For Muffin Variation
  • 1 muffin tin Muffin Tin Use for easy serving.
  • 20-23 minutes Baking Time Adjust for muffins.

Equipment

  • 9x5 inch loaf pan
  • Muffin tin

Method
 

Step-by-Step Instructions for Cranberry Orange Bread
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9x5-inch loaf pan.
  2. Sift together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
  3. In a separate bowl, whisk together eggs, cranberries, orange zest and juice, applesauce, almond extract, and oil.
  4. Gradually pour the wet mixture into the dry ingredients and fold gently until just combined.
  5. Pour batter into the greased loaf pan, spreading evenly.
  6. Bake for 50 to 60 minutes until golden and a toothpick comes out clean.
  7. Cool in the pan for 10 minutes before transferring to a wire rack.
  8. For muffins, pour batter into a prepared muffin tin and bake for 20-23 minutes.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Use fresh cranberries when available for a richer flavor. Avoid overmixing to prevent a dense texture. Store at room temperature for up to 3 days, or refrigerate for up to 1 week.

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