Cranberry Orange Breakfast Bread – Moist, Bright, Easy Holiday Loaf
A soft, citrus-filled cranberry orange bread perfect for breakfast, brunch, or gifting, made with fresh cranberries and vibrant orange zest.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 1 tsp fresh orange zest
- ¾ cup freshly squeezed orange juice
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups fresh or dried cranberries, roughly chopped
- Powdered sugar, for optional dusting
Instructions
- 1. Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Combine Dry Ingredients
- In a large mixing bowl, whisk together:flourbaking powdersaltsugarorange zest
3. Mix the Wet Ingredients
- In a separate bowl, whisk the orange juice, melted butter, eggs, and vanilla extract until smooth.
4. Bring the Batter Together
- Pour the wet mixture into the dry ingredients. Stir gently only until everything is combined—overmixing can create a dense loaf.
5. Add the Cranberries
- Fold in the chopped cranberries, making sure they’re evenly distributed.
6. Bake
- Transfer the batter to the prepared loaf pan. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
- Let the bread cool in the pan for about 10 minutes, then move it to a wire rack. Dust with powdered sugar if desired.
Notes
- Allow the bread to cool fully before slicing, so it doesn’t crumble or tear.
- This recipe freezes extremely well—wrap tightly and freeze for up to 2 months.
- To brighten the loaf, drizzle with a simple orange icing made from powdered sugar and orange juice.