Cranberry Orange Bread

I made a test loaf of cranberry orange bread and ate 75% of it before I remembered I needed to take a picture if I wanted to post the recipe. My second try was even more delicious AND I managed to wait until it was cool to take it out of the pan so I had a nice loaf for photos. It’s definitely a dessert bread, but who says you can’t have dessert in the morning with a cup of coffee, dessert at noon with a little butter and two slices of dessert after dinner? Cranberry orange bread reminds me of the holidays, although I can’t quite remember why. It’s also a good way to include cranberries with Thanksgiving in case you’re one of those crazy people who don’t like real cranberry sauce.

cranberry orange bread

Cranberry Orange Bread

12 oz cranberries
1/2 cup sugar
1/2 cup orange juice

2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 tsp salt

1 egg
1/2 cup orange juice
1 1/2 Tablespoons orange zest (about 1 medium orange)
3/4 cup plain yogurt (I used Greek yogurt)

Preheat the oven to 350 degrees

Combine the cranberries, 1/2 cup sugar and 1/2 cup orange juice in a bowl. Stir well and let the berries soak while you mix the batter. Combine the dry ingredients in a large bowl and whisk to combine. Combine the wet ingredients in a medium bowl and stir well, making sure to fully beat the egg. Add the wet ingredients and the berry mixture to the dry ingredients and stir. Use a spatula to scrape the bowl and make sure it’s fully combined. Pour batter into a greased loaf pan (approximately 9x5x3) and bake at 350 for one hour or until a cake tester inserted in the middle comes out clean. Use the tester or a toothpick to poke holes in the top of the loaf.

Mix 1 Tablespoon water and 1 cup powdered sugar in a small bowl. Add a splash or two of orange juice until you get a good drizzling consistency. When the loaf has cooled a little, run a sharp knife around the edge and flip the pan over to release the bread. Put the cranberry orange bread right-side up on a plate and drizzle with the glaze. Eat and enjoy.

cranberry orange bread

cranberry orange bread

Yum yum yum yum. I will say, 12 oz of cranberries is a lot of cranberries, as you can see from the sliced shots. You can adjust the amount of cranberries down (or add more orange zest if you want it to be EXTRA orange-y) without affecting the recipe or cook time.

cranberry orange bread

 

 

 

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28 Responses to “Cranberry Orange Bread”

  1. sarrible says:

    I bet you could also make this with leftover cranberry sauce after Thanksgiving (as I have done). Looks delicious!

  2. KR says:

    Hi!

    You need to put a Big watermark on your pictures with your blog name so people can find you directly. I found your recipe by having to go through a secondary link site from the Pin.
    Love your stuff!!!

  3. Barbra says:

    How did you make those cute little zest curly cues?

  4. Lauren says:

    I picked your recipe from Pinterest because your bread was the most beautiful! I know it will taste great when I make it for Thanksgiving too. Thanks! P.S. Your kiddos are adorable :)

  5. Karen Townsend says:

    Mixing this up now…

  6. Georgie Harrow says:

    Ooooh this looks delicious!! It’s making me hungry haha, might have to have a go at making it soon :-)

  7. KellyM says:

    Do you use fresh cranberries or dried? Your recipe didn’t say. :)

  8. krystle says:

    Hello
    DO you use 1 cup of orange juice as you mentioned 1/2 cup of orange juice twice in your ingredients

    • bebehblog says:

      Yes, you end up using 1 cup total, if you read the instructions you can see how each 1/2 cup is used differently. You actually need just a little more for the glaze as well.

  9. Melanie says:

    How did you prevent the cranberries from floating all to the top??

  10. Jane Schettle says:

    Did you use dried cranberries of fresh? I made this with fresh cranberries because your recipe just says “cranberries” and it came out kind of sour.

  11. Jane Schettle says:

    Thanks! The bread is very Christmas-y with the red berries and I personally like it tart. :)

  12. Gabrielle says:

    Kind of blown away that there is no butter or oil in the recipe, but I suspect the full fat yogurt makes up for that ;). I have some cranberries left in the freezer and I’m looking forward to repurposing them for this bread! Thanks for the recipe.

    • bebehblog says:

      To be fair, it’s a little spongier than a traditional bread because I subbed yogurt. But it’s still delicious!

  13. Chloe says:

    Do you use fresh orange juice or bottle orange juice?

  14. Stacy says:

    This is a great recipe! Does this need to be refrigerated?

    • bebehblog says:

      Hi Stacy! I think it would be a good idea to refrigerate it, because of the yogurt. It would be fine for the length of a brunch or whatever, but overnight it would be better in the fridge.

  15. Aimee says:

    I do not have plain yogurt…do you think sour cream would work?

  16. Linn says:

    This is in my oven right now with these two variations. 1) I used a whole bag of Red Mill almond meal flour instead of regular flour. 2) I used sour cream because I didn’t have yogurt. Stay tuned for results…

  17. Sabrina says:

    One, I have to agree there is way to many cranberries. I even took some out. then I don’t know what I did wrong, but the cranberries all stayed at the top. I go over my recipes several times to make sure all ingredients are added, but they didn’t bake through the bread whatsoever. May I’ll give it another try, but not till next Thanksgiving or Christmas

    • bebehblog says:

      I’m sorry you had bad luck! When I made and photographed the bread 3 years ago it came out great, as you can see. I don’t think there was a trick to getting the cranberries to distribute evenly.

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