Making of Cranberry-Orange Bread

Why Cranberry-Orange Bread Deserves a Spot in Your Baking Repertoire

Cranberry-orange bread is a delightful fusion of tart and sweet flavors that work together harmoniously to create a moist and flavorful quick bread. Perfect for any season, this recipe is versatile enough to be enjoyed as a breakfast treat, a tea-time snack, or even a dessert. The combination of juicy cranberries and citrusy orange makes every bite refreshing and satisfying.

The Beauty of Quick Breads

Quick breads like cranberry-orange bread are incredibly easy to make because they rely on baking powder and baking soda for leavening instead of yeast. This eliminates the need for kneading or waiting for dough to rise, allowing you to whip up a delicious loaf in under an hour and a half.

Choosing the Right Cranberries

When making this bread, fresh or frozen cranberries work equally well. If you’re using frozen cranberries, keep them frozen while cutting to make slicing easier. For a balanced bite, halve any cranberries that are larger than blueberries. This step ensures the tartness is evenly distributed throughout the bread.

The Secret to Maximizing Orange Flavor

To fully extract the orange’s vibrant aroma and flavor, rub the zest into the sugar before mixing it with the dry ingredients. This releases essential oils, infusing your bread with a deeper citrusy note. Use fresh orange juice for the wet ingredients to complement the zest.

Tools and Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls (large, medium, and small)
• Whisk
• Rubber spatula
• Zester
• Citrus juicer
• Wire rack

Ingredients for Success

Here’s what you’ll need:

• Cranberries: Fresh or frozen cranberries are the star ingredient.
• Oranges: Medium-sized oranges for zest and juice.
• Unsalted Butter: Adds richness and flavor.
• Granulated Sugar: Sweetens the bread and enhances the orange zest.
• All-Purpose Flour: The base of the recipe.
• Leavening Agents: Baking powder and baking soda for a light texture.
• Milk: Whole or 2% milk keeps the bread moist.
• Egg: Helps bind the ingredients together.
• Vanilla Extract: Adds warmth and depth.
• Powdered Sugar (optional): For a glaze that elevates the presentation and flavor.

How to Achieve Perfect Cranberry-Orange Bread

1. Prepare the Pan: Begin by preheating your oven to 350°F and greasing a 9×5-inch loaf pan with cooking spray or butter.
2. Cut the Cranberries: If your cranberries are larger than blueberries, cut them in half. If frozen, cut while still frozen, then thaw if desired.
3. Melt the Butter: Melt unsalted butter in a microwave-safe bowl or on the stovetop, then set aside to cool slightly.
4. Rub the Zest with Sugar: Combine sugar and orange zest in a large bowl. Use your fingers to rub the zest into the sugar until it becomes fragrant and moistened.
5. Mix the Dry Ingredients: To the sugar-zest mixture, add flour, baking powder, baking soda, and salt. Whisk to ensure the ingredients are evenly distributed and free of lumps.
6. Combine the Wet Ingredients: In a medium bowl, mix melted butter, orange juice, milk, egg, and vanilla extract. The mixture may appear curdled, but this is normal.
7. Blend Wet and Dry: Gradually incorporate the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing to maintain a tender texture.
8. Add the Cranberries: Gently fold the cranberries into the batter, ensuring they are evenly dispersed.
9. Fill the Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
10. Bake to Perfection: Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
11. Cool Down: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Optional Glaze for a Finishing Touch

For an extra burst of orange flavor, drizzle a glaze made with powdered sugar and orange juice over the cooled loaf. This step is optional but adds a delightful sweetness and decorative touch.

Storage and Freezing Tips

• Room Temperature: Wrap the cooled loaf in plastic wrap and store at room temperature for up to four days.
• Freezing: Wrap the loaf tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw at room temperature before serving.

Creative Variations

• Add Nuts: Fold in chopped walnuts or pecans for added texture.
• Spices: Incorporate cinnamon or nutmeg for a warm, spiced flavor.
• Cranberry Swirl: Create a cranberry compote and swirl it into the batter before baking.

Cranberry-Orange Bread Recipe:

Ingredients:

• 1 1/2 cups fresh or frozen cranberries (5-6 ounces)
• Cooking spray or butter for greasing the pan
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 cup granulated sugar
• Zest of 1-2 medium oranges
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup whole or 2% milk
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar (optional, for glaze)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with cooking spray or butter.
2. Cut cranberries in half if larger than blueberries; thaw if frozen.
3. Melt butter and set aside.
4. Rub orange zest into granulated sugar until fragrant. Add flour, baking powder, salt, and baking soda. Whisk to combine.
5. Mix melted butter, orange juice, milk, egg, and vanilla in a separate bowl.
6. Combine wet and dry ingredients. Stir until just combined. Fold in cranberries.
7. Pour batter into the prepared pan, smoothing the top.
8. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
9. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Optional: Mix powdered sugar with orange juice for a glaze and drizzle over the cooled bread.