Orange Cranberry Bread

This lightened up Orange Cranberry Bread makes a delightful winter treat perfect for breakfast or a quick snack. It balances the natural sweetness of orange with tart bursts of fresh cranberries, creating a moist, flavorful loaf that never feels heavy. The recipe is straightforward and comes together quickly, ideal for both seasoned bakers and beginners who want a festive homemade bread without extra calories.

I first baked this on a chilly December afternoon, and my whole family was hooked instantly. My daughter’s enthusiastic best bread ever still gets me smiling every time I make it.

Ingredients

• One large egg: ensures the bread has structure and helps bind ingredients
• Unsweetened applesauce: adds natural sweetness and moisture, keeping fat content low
• Sugar: provides just enough sweetness to balance the tart cranberries
• Fresh orange juice: contributes bright citrus flavor, use a medium large orange for enough juice and zest
• Orange zest: intensifies the orange aroma, so make sure to zest before juicing
• Light butter: melted smoothly enriches the batter without adding heavy fat
• Allpurpose flour: creates a tender crumb, sift for better texture
• Baking soda and aluminumfree baking powder: provide the perfect rise, avoid aluminum varieties to prevent discoloration
• Salt: enhances overall flavor and balances sweetness
• Fresh cranberries: add a lively tart contrast, halved to prevent large bursts in the bread

Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 by 5 inch loaf pan by spraying it lightly with cooking spray and set aside. This ensures the bread comes out easily after baking.

Combine Wet Ingredients:

In a large bowl, whisk together the egg, applesauce, sugar, orange juice, and orange zest until thoroughly blended. Then pour in the melted light butter and mix again gently to combine well without overmixing.

Mix Dry Ingredients:

In a separate bowl, sift together the allpurpose flour, baking soda, aluminumfree baking powder, and salt. Whisk these dry ingredients until they are evenly distributed.

Combine Wet and Dry:

Add the dry ingredients to the wet ingredients bowl. Stir just until the batter is combined and smooth but not overmixed. Overmixing can make the bread dense and tough.

Fold in Cranberries:

Carefully fold in one cup of halved cranberries into the batter, spreading them evenly without crushing them to maintain fresh bursts of tartness inside the bread.

Pour and Top:

Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining quarter cup of cranberries on top of the batter to create a pretty, inviting look after baking.

Bake the Bread:

Place the loaf pan in the oven and bake for 45 to 55 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Cool the Bread:

Once baked, transfer the loaf pan to a wire rack. Let the bread cool in the pan for 10 minutes to set the structure. After 10 minutes, invert the pan to release the bread onto the cooling rack, then flip it right side up to cool completely.

Slice and Serve:

Once fully cooled, slice the bread into twelve pieces about threequarters of an inch thick. Serve fresh as a snack or breakfast treat.

I love the fresh cranberries in this bread most of all. Their bright tartness contrasts beautifully with the sweet orange flavor and makes each bite interesting. One holiday season, my daughter and I made this together and gave loaves to neighbors. The smiles we received back reminded me how baking is about sharing joy as much as flavor.

Storage Tips

You can store the Orange Cranberry Bread on the countertop wrapped in an airtight container with a paper towel underneath to absorb moisture. It will stay fresh for 4 to 5 days. Refrigerating can extend freshness a little longer but may dry it slightly.

Ingredient Substitutions

Feel free to substitute the light butter with coconut oil or a plantbased margarine for a dairy free version. You can swap allpurpose flour with a glutenfree blend if needed but expect a slightly different texture. Sugar can be replaced with a 1 to 1 ratio natural sweetener if you want to reduce refined sugar.

Serving Suggestions

This bread pairs perfectly with a smear of creamy butter or a drizzle of honey for extra richness. Serve it alongside a cup of hot tea or coffee for an easy breakfast or midafternoon treat. Toasting slices brings out a lovely crunchy edge while warming the zesty flavors.

This bright, moist loaf is easy to make and freezes well. It makes a thoughtful homemade gift for the holidays or a simple everyday treat.

Common Recipe Questions

→ What type of baking powder is best for this bread?

Use aluminum-free baking powder to prevent discoloration caused by reactions with the acidic oranges and cranberries.

→ Can frozen cranberries be used instead of fresh?

Yes, frozen cranberries can be used year-round. Just thaw and drain them before folding into the batter to avoid extra moisture.

→ How should I store the bread for freshness?

Store the bread in an airtight container at room temperature for up to 4-5 days or refrigerate to extend freshness.

→ Is it possible to freeze this bread?

Absolutely. Wrap the cooled loaf or individual slices tightly in plastic wrap and place in a freezer bag; thaw at room temperature before serving.

→ What add-ins complement this bread well?

Adding chopped walnuts or pecans provides a nice crunch and pairs well with the citrus and cranberry flavors.