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Cranberry Orange Bread Recipe

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★★★★

4 from 83 reviews

This Cranberry Orange Bread is a moist and flavorful quick bread bursting with fresh cranberries, a bright citrus zing from orange zest and juice, and a subtle almond aroma. Topped with a crunchy almond sugar crust, it’s perfect for breakfast, brunch, or a delightful snack.

Ingredients

Scale

Batter

  • 2 cups all-purpose flour, fluffed, spooned and leveled
  • 1 cup sugar
  • 1 cup cranberries (add an additional ½ cup if you prefer more)
  • ½ cup neutral oil
  • ¼ cup sour cream
  • 3 large eggs
  • Zest of 1 medium orange
  • Juice of ½ medium orange
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon almond extract
  • Pinch of salt

Topping

  • ¼ cup sliced almonds
  • 2 tablespoons sugar

Instructions

  1. Preheat and prepare the loaf pan: Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper and grease all sides thoroughly with butter or oil to prevent sticking. Set aside.
  2. Combine the wet ingredients: Carefully zest the entire orange, making sure not to include the white pith, as it is bitter. Squeeze half the orange to collect fresh juice and reserve it. In a medium bowl, whisk the sugar and eggs together until the mixture is fluffy and light yellow, which helps dissolve sugar and incorporates air for a light texture.
  3. Add remaining wet ingredients: To the fluffy egg and sugar mixture, whisk in orange zest, orange juice, almond extract, neutral oil, and sour cream until fully combined and smooth.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt to evenly distribute the leavening agents and salt.
  5. Mix wet and dry ingredients: Slowly add the dry mix to the wet ingredients and whisk until just combined and no dry flour is visible. Avoid overmixing to maintain bread tenderness.
  6. Fold in cranberries: Gently fold in the cranberries, ensuring an even distribution. Keep some cranberries whole while cutting some in half for visual and textural variety.
  7. Prepare to bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly over the surface, followed by a layer of sugar to create a crunchy topping.
  8. Bake: Place the loaf pan in the preheated oven and bake for 57 to 60 minutes. Test the bread’s doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
  9. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing to ensure clean slices.

Notes

  • For best flour measurement, use a digital scale; 1 cup of flour equals approximately 120 grams.
  • Do not overmix the batter once dry ingredients are added to avoid a dense loaf.
  • Adding an extra ½ cup of cranberries enhances berry flavor and texture.
  • The almond extract imparts a subtle nutty flavor; if unavailable, vanilla extract can be substituted.
  • Ensure orange zest is only the colored part to prevent bitterness.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Cranberry bread, orange bread, quick bread, almond topping, holiday bread, citrus bread

Find it online: https://epicrecipebox.com/cranberry-orange-bread-recipe/