Cranberry Orange Bread

Cranberry orange bread is the quick bread of the holiday season: bright, zesty orange, tart pops of cranberry, and a soft, moist crumb under a sweet orange glaze. It's festive enough for Thanksgiving brunch, easy enough for a Tuesday, and makes the loveliest homemade gift wrapped in baking paper and string.

Why you'll love this cranberry orange bread

• Moist and tender thanks to sour cream (or Greek yogurt).
• Bright, fresh flavour from real orange zest and juice.
• Works with fresh or frozen cranberries.
• One bowl, no mixer.

Ingredients (one 9x5-inch / 23x13 cm loaf)

For the bread

• 2 cups (250 g) all-purpose flour, plus 1 tbsp for the berries
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (150 g) granulated sugar
• Zest of 1 large orange
• 1 large egg, at room temperature
• 1/3 cup (80 ml) neutral oil or melted butter
• 1/2 cup (120 ml) fresh orange juice
• 1/2 cup (120 g) sour cream or full-fat Greek yogurt
• 1 tsp vanilla extract
• 1 1/2 cups (150 g) fresh or frozen cranberries (don't thaw)

For the orange glaze

• 1 cup (120 g) powdered sugar
• 2 tbsp fresh orange juice
• A little extra orange zest, to finish

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
2. Rub the zest into the sugar. In a large bowl, rub the orange zest into the sugar with your fingertips until it smells amazing. This releases the orange oils.
3. Add the wet ingredients. Whisk in the egg, oil, orange juice, sour cream and vanilla.
4. Add the dry ingredients. Add the flour, baking powder, baking soda and salt, and fold until just combined.
5. Add the cranberries. Toss them in 1 tbsp flour, then fold them in gently.
6. Bake for 55–65 minutes, until a skewer in the centre comes out clean. If the top browns too quickly, cover loosely with foil after 40 minutes.
7. Cool in the pan for 15 minutes, then on a wire rack until completely cool.
8. Glaze. Whisk the powdered sugar and orange juice until smooth and drizzle over the top. Finish with a little zest.

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Alla's tips

• Rub the zest into the sugar. It's a tiny step that makes the orange flavour twice as strong.
• Toss the cranberries in flour so they don't all sink to the bottom.
• Don't thaw frozen cranberries. Add them straight from the freezer to stop them bleeding into the batter.
• Halve big cranberries if you'd like the tartness spread more evenly.
• Don't overmix. Stop as soon as the flour disappears for a soft, tender loaf.
• Glaze only when completely cool, or it will melt and soak in.

Variations

• Cranberry orange muffins: bake in a lined muffin tin at 375°F (190°C) for 18–22 minutes.
• Nutty: add 1/2 cup (60 g) chopped toasted walnuts or pecans.
• White chocolate: fold in 1/2 cup (85 g) white chocolate chips with the cranberries.

Storage

Keep wrapped at room temperature for up to 3 days, or in the fridge for up to a week. Freeze the unglazed loaf, wrapped well, for up to 3 months.

FAQ

Can I use dried cranberries? Yes. Use 1 cup (120 g) and soak them in hot water for 10 minutes first, then drain. The bread will be sweeter and less tart.

Why did my cranberries sink? The batter was too thin or the berries weren't coated in flour. Toss them in flour before folding in.

Can I use bottled orange juice? Fresh is best for flavour, but bottled works. You still need fresh zest, though, since that's where most of the flavour is.

Why is my bread raw in the middle? Loaf pans vary. Bake until a skewer comes out clean from the very centre, and cover with foil if the top darkens.

Can I make it ahead for Thanksgiving? Yes. It's even better the next day. Make it up to 2 days ahead and glaze on the day.

Can I use oil instead of butter? Yes. Oil gives an even moister loaf that stays soft for longer.

More quick breads

• The Best Easy Banana Bread
• Pumpkin Loaf with Cream Cheese Frosting
• Raspberry & White Chocolate Muffins
• Cranberry Bliss Bars

Hugs, Alla xox

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