Cranberry Orange Bread
Cranberry orange bread brings bright citrus and tart berries together in a tender quick bread with a golden, cracked top. Each slice has a little sweetness, a little tang, and cranberry in every bite.
Serve it sliced for breakfast, a snack, or dessert. The recipe card has the exact quantities and baking details; these notes explain what each ingredient contributes and how to get a tender loaf.
Orange, sour cream, and cranberries shape the flavor
Finely grated orange zest gives the batter fragrant citrus flavor, while orange juice adds a fresh, tangy note. Grate only the colored outer peel, since the white pith beneath it can taste bitter. Sour cream brings richness and helps keep the crumb tender, while unsalted butter gives the loaf its familiar buttery base.
Fresh or frozen cranberries bring sharp, tart pockets that balance the sweet batter. Roughly chop especially large berries so they are easier to distribute. Tossing them with a little flour helps them stay better dispersed as you fold them in. If you use frozen cranberries, add them straight from the freezer; they are easier to fold in while firm.
Mix gently for a tender crumb
Whisking the flour with the baking powder, baking soda, and salt helps distribute the leavening throughout the batter. Beat the softened butter and sugar until creamy, then add the room-temperature eggs one at a time. Mixing the eggs in gradually helps the batter come together before you add the sour cream and citrus.
Once the dry ingredients go in, stir only until no dry streaks remain. Overmixing can make a quick bread dense, so stop as soon as the flour is incorporated. Fold in the cranberries gently to avoid crushing them or streaking their color through the batter.
Prepare the pan and check the center
Grease the loaf pan evenly and line it with a long strip of parchment, leaving overhang along the sides. That gives you a simple way to lift the baked loaf out without disturbing its cracked top. Spread the batter into the pan and scatter the sugar topping over the surface for a lightly crisp finish.
Use a tester in the center, choosing a spot away from a cranberry. A berry can make the tester look wet even when the surrounding crumb is ready. Look for a golden top and a few moist crumbs on the tester; if the center is still wet, keep baking according to the recipe card. Let the loaf cool in the pan, then lift it onto a rack and allow it to cool before slicing.
Frequently Asked Questions
Can I use frozen cranberries?
Yes. Add them straight from the freezer so they stay firm and are easier to fold into the batter. Toss them with the flour set aside for the cranberries, then fold them in gently once the dry ingredients are incorporated.
How do I know when the bread is done?
Look for a golden top, then insert a tester into the center in a spot away from a cranberry. A few moist crumbs are a good sign; wet batter means the center needs more baking. Follow the recipe card for its baking details.
Why should I avoid overmixing the batter?
Stir the dry ingredients into the wet mixture just until no dry streaks remain. Mixing beyond that can make the crumb dense. Fold in the cranberries gently afterward so they stay intact and spread through the loaf.
Cranberry Orange Bread
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy10
slices20
minutes1
hour270
kcal2
hours20
minutesThis cranberry orange bread has a golden, cracked top and a tender crumb dotted with tart cranberries. Serve it sliced for breakfast, a snack, or dessert.
Ingredients
2 cups all-purpose flour, plus 1 tablespoon for the cranberries
3/4 cup granulated sugar, plus 1 tablespoon for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
2 large eggs, at room temperature
1/2 cup sour cream
1/4 cup orange juice
1 tablespoon finely grated orange zest
1 1/2 cups fresh or frozen cranberries, roughly chopped if large
Directions
- Heat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with a strip of parchment paper, leaving overhang on the long sides.
- Whisk together the 2 cups flour, baking powder, baking soda, and salt. Toss the cranberries with the remaining 1 tablespoon flour in a small bowl.
- Beat the butter and 3/4 cup sugar until creamy. Beat in the eggs one at a time, then mix in the sour cream, orange juice, and orange zest.
- Add the flour mixture and stir just until no dry streaks remain. Fold in the cranberries, spread the batter in the prepared pan, and sprinkle the top with 1 tablespoon sugar.
- Bake for 60 minutes, until the top is golden and a tester inserted into the center away from a cranberry comes out with a few moist crumbs. If the center is still wet, continue baking in 5-minute increments.
- Cool in the pan for 10 minutes. Use the parchment to lift the loaf onto a rack and let it cool for 50 minutes before slicing.
Notes
- If using frozen cranberries, add them straight from the freezer so they are easier to fold into the batter.
