Divine Cranberry Orange Bread: 15 Min Prep

You know, there’s something truly magical about the holiday season, isn’t there? The twinkling lights, the cozy evenings, and especially the smell of something delicious baking in the kitchen. For years, perfecting my holiday recipes has been my absolute jam. And this Cranberry Orange Bread? Oh, trust me, it’s become a total staple for our Christmas brunches. It’s got this perfect little dance between the tartness of the cranberries and the zesty brightness of the orange. I remember waking up on Christmas morning, seeing this loaf cooling on the rack, and just knowing it was going to be a good day. It’s that kind of comfort and flavor that makes holiday baking so special, and I’ve spent ages getting this recipe just right so you can have that same joy.

Why You’ll Love This Cranberry Orange Bread

This isn’t just any quick bread, folks! It’s a little slice of holiday heaven. You’ll adore how incredibly moist it is, and that amazing combo of tart cranberries and bright orange just screams festive. Plus, it’s super easy to whip up, making it a lifesaver for all your Christmas brunch and holiday baking needs!

• Super moist crumb
• Incredible cranberry-orange flavor
• Perfect for holiday baking
• Easy to make!

Quick Preparation for Busy Holidays

Seriously, this recipe is a dream for busy holiday schedules. With just 15 minutes of prep and about an hour of baking, you can have a gorgeous, fragrant loaf ready to go. It’s a true quick bread that delivers big flavor without taking up your whole day.

Bursting with Festive Flavors

Imagine this: the sweet-tart pop of cranberries mingling with the sunny zest of fresh orange. It’s a flavor explosion that just *feels* like Christmas! This bread is a delightful wake-up call for any holiday morning, bringing cheer to every single bite.

Gathering Your Cranberry Orange Bread Ingredients

Alright, let’s get our ducks in a row for this amazing Cranberry Orange Bread! Having everything ready makes the whole baking process so much smoother, trust me. You’ll need your standard baking staples, plus those festive stars – the cranberries and orange. Make sure your butter is nice and softened, and grab some fresh oranges for that bright zest; it makes all the difference!

Flour and Leavening Agents

We’re starting with 2 cups of all-purpose flour for the main structure. Then, we’ve got 1 teaspoon of baking soda to give it a lovely lift and rise, and just a pinch of salt to balance out all those sweet and tart flavors. These guys work together to create that perfect bread texture.

Wet Ingredients for Moisture and Flavor

For that richness and moisture, we’ll use 1/2 cup of softened unsalted butter and 1 cup of granulated sugar, creamed together until they’re light and fluffy. Then, two large eggs go in, one at a time, followed by 1 teaspoon of vanilla extract for that classic warmth. And don’t forget 1 cup of buttermilk – it’s key for a super tender crumb!

The Stars: Cranberries and Orange Zest

Now for the main event! We need 1 cup of fresh or frozen cranberries. If you’re using frozen, just toss them in straight from the freezer – no need to thaw! And for that amazing citrus punch, we’ll use the zest from about one large orange (that’s roughly 1 tablespoon) and 1/4 cup of fresh orange juice. That combination is pure holiday magic!

How to Prepare This Cranberry Orange Bread

Alright, let’s get this beautiful bread into the oven! It’s actually super straightforward, and before you know it, your kitchen will smell like the holidays. Just follow these simple steps, and you’ll have a loaf of pure deliciousness ready for your festive table.

Combining Dry Ingredients

First things first, grab a big bowl. We’re going to whisk together our 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Give it a good whisk so everything is nicely distributed. This ensures our leavening agents are spread evenly, which means a nice, even rise for the bread.

Creaming Butter and Sugar

Now, in a separate bowl, we’re going to cream together our 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. You want to beat these together until they’re really light and fluffy. This step is super important for creating that tender texture, so don’t rush it! It should look pale and airy.

Incorporating Eggs and Vanilla

Once your butter and sugar are looking good, it’s time to add the eggs. Beat in your two large eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in that teaspoon of vanilla extract for that lovely warm aroma.

Preparing the Citrus Buttermilk Mixture

In a small bowl or measuring cup, let’s whisk together our 1 cup of buttermilk, 1/4 cup of orange juice, and that tablespoon of orange zest. This is where all that bright, tangy flavor comes from! It’s good to get this mixed up so it’s ready to go.

Alternating Wet and Dry Ingredients

This is a classic quick bread technique! We’re going to add our dry ingredients and our buttermilk mixture to the butter mixture, alternating between them. Start with about a third of the dry ingredients, mix gently, then add half of the liquid, mix gently again. Repeat with another third of the dry, the rest of the liquid, and finish with the remaining dry ingredients. Mix *just* until everything is combined. Seriously, don’t overmix, or you’ll end up with a tough loaf!

Folding in the Cranberries

Now for the fun part! Gently fold in your 1 cup of cranberries. Just use a spatula and fold them in carefully, trying not to break them up too much. We want them to be little pops of flavor throughout the bread.

Baking Your Cranberry Orange Bread

Pour all that gorgeous batter into your prepared 9×5 inch loaf pan. Smooth the top a little. Pop it into your preheated oven at 350°F (175°C) and bake for about 50 to 60 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted right into the center comes out clean. No wet batter clinging to it!

Cooling for Perfect Texture

Once it’s baked, let the bread cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. Trust me, you’ll want to let it cool all the way before slicing; it makes a world of difference for the texture and prevents it from crumbling apart.

Tips for Your Best Cranberry Orange Bread

Okay, so you want this Cranberry Orange Bread to be absolutely perfect for your Christmas brunch, right? I get it! Over the years, I’ve picked up a few little tricks that really make a difference. For instance, if you *really* want that orange flavor to sing, don’t shy away from adding a splash of orange extract along with the zest. It gives it an extra punch that’s just divine. And remember, fresh is always best when you can swing it!

Achieving Optimal Flavor

To really get that amazing cranberry and orange taste popping, make sure you zest your orange right before you add it to the wet ingredients. The oils are freshest then! And don’t be tempted to skip the buttermilk; it really helps balance the sweetness and tartness beautifully for that signature holiday baking flavor. For more baking inspiration, check out our Pinterest page!

Ensuring a Moist Crumb

The secret to a perfectly moist loaf? It’s all in the mixing! Be super gentle when you’re alternating the wet and dry ingredients, and *please* don’t overmix. Stop as soon as you don’t see any dry flour streaks. Overmixing develops the gluten too much, and nobody wants a tough bread, especially for a festive brunch!

Serving and Storing Your Cranberry Orange Bread

Once this beauty is baked and cooled, it’s ready to be enjoyed! It’s perfect for those leisurely holiday mornings or as a sweet treat any time. And don’t worry about leftovers – this bread keeps wonderfully, so you can savor that festive flavor for days!

Delicious Serving Suggestions

This Cranberry Orange Bread is fantastic all on its own, but for a real Christmas brunch treat, try serving it lightly toasted with a smear of butter or a dollop of cream cheese. It’s also lovely alongside a cup of hot coffee or tea!

Proper Storage for Freshness

Just wrap the completely cooled loaf tightly in plastic wrap or place it in an airtight container. It stays fresh at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months!

Frequently Asked Questions about Cranberry Orange Bread

Got questions about this festive Cranberry Orange Bread? I’ve got answers! It’s always good to know you can tweak things a bit for your holiday baking needs. Don’t hesitate to ask if something else pops into your head!

Can I use dried cranberries instead of fresh or frozen?

You sure can! If you opt for dried cranberries, you might want to soak them in a little warm water or orange juice for about 10-15 minutes before adding them. This helps them plump up and not absorb moisture from the batter, keeping your bread nice and moist.

How do I get a better orange flavor in my cranberry bread?

For an extra orange boost, try adding a teaspoon of orange extract along with the zest. It really amplifies that sunny citrus flavor! Also, make sure you’re zesting a fresh orange; that’s where all the aromatic oils are!

Can this Cranberry Orange Bread be made into muffins for holiday baking?

Absolutely! This batter makes fantastic muffins. Just fill your muffin liners about two-thirds full and bake at 350°F (175°C) for around 20-25 minutes, or until a toothpick comes out clean. They’re perfect for a Christmas brunch grab-and-go treat!

Estimated Nutritional Information for Cranberry Orange Bread

Just so you know, the nutritional info for this Cranberry Orange Bread is an estimate, okay? It can totally change depending on the exact brands you use and how you whip it up. But generally, one slice is around 250 calories. You’re looking at about 10g of fat, with 6g of that being saturated, and roughly 40g of carbs. It’s got about 2g of fiber and 4g of protein, plus around 20g of sugar. This is just a ballpark to give you an idea!

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