Fresh Cranberry Orange Bread

This delicious Cranberry Orange bread is flavorful and tender—and it works really well to bake ahead and store in the fridge or freezer until ready to serve it. We love it topped with cream cheese, but butter and honey also work.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1

Servings

Calories 226kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup fresh cranberries
2 tablespoons fresh orange zest (from 1 medium orange)
3/4 cup orange juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter (melted and slightly cooled)
1/3 cup maple syrup
1 egg
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 degree F and grease a standard 9x5-inch loaf pan with nonstick spray.
Place the cranberries into the bowl of a food processor and chop. Transfer to a large bowl.
Grate the peel of 1 orange with a fine microplane into the bowl.
Add the rest of the ingredients to the bowl and stir gently to combine.
Spoon mixture into the prepared pan and smooth the top evenly. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.
Let cool for 5-10 minutes in the pan, then carefully transfer the loaf to a wire rack.
Cool completely before slicing. Serve cold or at room temperature with butter or cream cheese if desired.

Notes

Once cooled, store this bread in an airtight container, either sliced or whole, in the fridge for up to 3 days. Or, wrap a whole loaf, once cooled, in foil. Place into a zip-top freezer bag and seal, removing as much air as possible.
Freeze for up to 3 months.
Thaw at room temperature or overnight in the fridge.
You can eat this cold, at room temperature or warmed up.
Top with butter, apple butter, honey, or cream cheese.
Try for breakfast or as a side.
Gluten-free: Use 1:1 style gluten free flour blend.
Dairy-free: Omit the butter and use an equal amount of vegetable or coconut oil.

Nutrition