Cranberry Orange Bread Recipe
Moist, tender quick bread bursting with tart cranberries and bright orange zest, crowned with a sweet citrus glaze that creates the perfect balance of sweet and tangy flavors.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 tablespoon orange zest (from 1-2 oranges)</li><li class="ingredients-single-item">1 1/2 teaspoons baking powder</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">180ml fresh orange juice</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">200g fresh or frozen cranberries (don't thaw if frozen)</li><li class="ingredients-single-item">50g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tablespoons fresh orange juice</li><li class="ingredients-single-item">1/2 teaspoon orange zest</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving an overhang on the sides for easy removal, then lightly grease any exposed areas.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, place your granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist – this technique releases the essential oils from the zest, infusing your bread with intense orange flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>To the sugar mixture, add the flour, baking powder, baking soda, and salt. Whisk until well combined and no lumps remain.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate medium bowl, whisk together the orange juice, vegetable oil, eggs, and vanilla extract until smooth and well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and stir just until combined – you'll see a few streaks of flour remaining. Over-mixing will develop gluten and result in a tougher bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the cranberries and nuts (if using) just until evenly distributed. The batter will be fairly thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Scrape the batter into your prepared loaf pan and smooth the top with a spatula. For an attractive split down the center (the classic quick bread look), run a knife down the center of the batter, creating a shallow indentation.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover with aluminum foil after about 45 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the pan for 15 minutes – this resting period allows the structure to set and makes removal easier. Then use the parchment overhang to lift the bread out and transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the bread cools, prepare the glaze by whisking together the powdered sugar, orange juice (start with 2 tablespoons and add more if needed), and orange zest until smooth. The glaze should be thick but pourable – if it's too thick, add more orange juice a teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the bread is completely cool, drizzle the glaze over the top, allowing it to run down the sides. Let the glaze set for about 15 minutes before slicing. This bread stays moist for 3-4 days at room temperature when wrapped well, or can be frozen for up to 3 months.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use dried cranberries instead of fresh in quick bread?
Yes, you can substitute dried cranberries, but the texture and tartness will differ. If using dried, rehydrate them first by soaking in hot water for 10-15 minutes, then drain well. You may want to reduce the sugar slightly as dried cranberries are usually sweetened.
Why should I rub orange zest into sugar when baking citrus loaves?
Rubbing zest into sugar releases essential oils that might otherwise remain trapped in the zest. This technique, called "zest infusion," maximises citrus flavour throughout your bread rather than having isolated pockets of orange taste, creating a more aromatic and flavourful bake.
How do I prevent my cranberry bread from sinking in the middle?
To prevent sinking, ensure your oven is fully preheated, don't overmix the batter, use fresh leavening agents, avoid opening the oven door during baking, and test for doneness with a toothpick. If using frozen cranberries, don't thaw them first as excess moisture can cause sinking.
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