This Cranberry Orange Bread is a sweet dessert bread that has a hint of orange flavor and a burst of tangy cranberry in every bite!
Whenever it’s the Holiday Season, in every store you’ll see bags and bags of cranberries for sale. These little tiny tarts always make me want Cranberry Orange Bread.
I always buy a few bags in hopes that I will have time to make this awesome treat, which doesn’t happen often. I eventually found an easier recipe that works for me, so that those bags of cranberries don’t turn into mushy cranberry sauce while sitting in my fridge for the next few months.
With a few easy steps in this recipe, you will be on your way to an orange cranberry heaven. Enjoy!
Homemade Cranberry Orange Bread
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup sugar
- Zest of 2 medium oranges
- 1 cup fresh squeezed orange juice
- 8 tablespoons melted butter
- 2 eggs (lightly beaten)
- ½ tsp vanilla extract
- 1 & ½ cups whole fresh cranberries
Preheat oven to 350 degrees.
Spray 9x5 loaf pan with baking spray, then line the loaf pan with parchment paper.
Add the flour, salt, baking soda, sugar to the mixing bowl and lightly stir ingredients with whisk to the dry ingredients.
Add the orange juice, melted butter, eggs, and vanilla to the mixing bowl.
Stir the ingredients in the mixing bowl until the ingredients are well blended.
Make sure to use a flat spatula to scrape the bottom of bowl in order to blend ingredients well. Gently fold in the cranberries and orange zest.
Pour the batter into the loaf pan.
Make sure that cranberries are pushed down into the bread mixture. This helps the cranberries to cook throughout the loaf.
Bake for 55 minutes or until a toothpick comes out clean when inserted in the middle of the bread loaf.
Let bread loaf cool completely in the pan on a baking rack, and then remove bread from the loaf pan.
When you line the baking pan with parchment paper it prevents the outside of the bread loaf from overcooking, while the whole bread loaf is cooking completely through.