This Spiced Orange Cranberry Bread is a delightful balance of sweet and tart flavors, making it a standout for breakfast, brunch, or a wholesome snack.
Packed with fiber-rich cranberries and naturally flavonoid-rich orange zest, it provides antioxidants while remaining light on saturated fat.
Using plant-based sources like fresh fruit and a modest amount of butter makes it a smart everyday choice.
Quick to prepare and easy to bake, this loaf is perfect for meal prep, gifting, or simply enjoying with your favorite cup of tea or coffee.
Spiced Cranberry Bread
Equipment
- 1 8" x 5" Loaf Pan
- 1 Citrus Zester
- 1 Mini Food Processor
- 1 Mixing Bowls
- 1 Rubber Spatula
- 1 whisk
- 1 Wire Rack
Ingredients
For the Bread:
- ¾ cup granulated sugar or coconut sugar
- Zest of 1 large orange reserve 1 tsp for glaze
- 2 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 cup orange juice
- 1 cup fresh or frozen cranberries
For the Orange Glaze:
- ½ cup powdered sugar
- 1 tbsp unsalted butter melted
- 1 tbsp orange juice
- 1 tsp orange zest
Instructions
- Preheat and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. While the oven warms, prepare an 8" x 5" loaf pan by lightly greasing the bottom and sides with butter or non-stick spray. This prevents sticking and ensures your loaf releases easily once baked. For extra security, you can also line the bottom with parchment paper. Having the pan ready before mixing the batter keeps the workflow smooth and prevents rushed transfers.
- Zest and Infuse the Sugar: Place ¾ cup granulated sugar in a large mixing bowl. Using a citrus zester, finely zest one orange directly into the sugar. Then, use your fingers to gently rub the zest into the sugar until it is fragrant and evenly mixed. This step releases the essential oils from the orange, giving your bread a bright, citrusy aroma that will permeate every bite.
- Combine Dry Ingredients: Into the bowl with the orange-infused sugar, add the following dry ingredients:2 cups all-purpose flour½ tsp salt½ tsp baking soda½ tsp ground nutmeg¼ tsp ground cardamomUsing a spoon or rubber spatula, carefully fold the dry ingredients together until fully combined. Take care to break up any clumps of flour or spices, ensuring an even distribution. This step creates the base structure for your bread and evenly disperses the warm spices throughout the loaf.Mix Wet Ingredients
- In a separate small bowl, whisk together the wet ingredients:1 large egg2 tbsp melted butter1 cup orange juiceWhisk until smooth and uniform. This ensures the egg is fully incorporated and the butter emulsifies into the juice, which prevents clumps and gives your batter a consistent texture.
- Incorporate Wet and Dry Ingredients: Slowly pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula or large spoon, gently fold the wet into the dry until just combined. Avoid overmixing; small streaks of flour are okay. Overmixing can lead to a dense loaf, while gentle folding keeps the bread light and tender. Scrape down the sides of the bowl to make sure no dry flour remains.
- Prepare the Cranberries: If using fresh cranberries, rinse and drain them. If using frozen, let them thaw at room temperature for about 10 minutes. Using a mini food processor, pulse the cranberries until coarsely chopped. This helps distribute the fruit throughout the bread while keeping a slightly chunky texture. Avoid over-processing into a puree, which can turn the batter pink and overly wet.
- Fold in the Cranberries: Gently fold the chopped cranberries into the batter using a spatula. Mix just enough to incorporate them evenly. Be careful not to over-stir; you want the batter to remain thick and slightly lumpy, which is key to a moist, tender loaf.
- Transfer to the Loaf Pan: Spoon the batter into the prepared loaf pan, smoothing the top lightly with the spatula. Make sure the batter is evenly spread to ensure uniform baking. A slightly domed top is okay—it will settle as the bread bakes.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for approximately 60 minutes. Start checking at 55 minutes to prevent over-baking. To test doneness, insert a toothpick into the center of the bread. It should come out clean or with just a few crumbs clinging. The top should be golden brown and fragrant with citrus and spice notes.
- Cool in the Pan: Once baked, remove the pan from the oven and allow the bread to cool for about 20 minutes in the pan. This short cooling period lets the bread firm up slightly, making it easier to remove without breaking.
- Transfer to a Wire Rack: After initial cooling, carefully lift the loaf from the pan and place it on a wire rack to cool completely. Cooling on a wire rack prevents condensation from making the bottom soggy and preserves the bread’s texture.
- Prepare the Orange Glaze: While the bread cools, prepare the glaze. In a small bowl, sift or whisk ½ cup powdered sugar to remove lumps. Add:1 tbsp melted butter1 tbsp orange juice1 tsp orange zestWhisk until smooth.If the glaze is too thick, add a little more orange juice; if too thin, add more powdered sugar. The glaze should pour easily but still coat the back of a spoon.
- Glaze the Bread: Once the bread is completely cooled, spoon the glaze over the top, letting it drip slightly down the sides. Use a spatula or the back of a spoon to evenly spread the glaze. This adds a sweet, tangy finish and enhances the bread’s citrus flavor.
- Serve or Store: Slice and serve immediately for breakfast, brunch, or as a snack. Store any leftover bread in an airtight container at room temperature for several days. For longer storage, wrap the cooled loaf in foil and place it in a plastic bag, then freeze for up to three months. Thaw before serving.This version gives every step a name, detailed explanation, and reader-friendly guida
Notes
- The batter for this bread is intentionally thick; do not add extra liquid beyond the recipe.
- If using frozen cranberries, allow them to thaw for 10 minutes at room temperature before chopping.
- Zesting the orange directly into the sugar releases essential oils, enhancing flavor.
- Avoid overmixing the batter to prevent a dense loaf.
- The glaze can be adjusted for thickness by adding more powdered sugar or orange juice.
- This bread freezes well; wrap tightly in foil and store in a plastic bag for up to three months.
- Coconut sugar can be substituted for granulated sugar for a darker, slightly caramel-like flavor.
Chef’s Secrets For Perfect Bread
To achieve a perfectly moist and flavorful loaf every time, the key lies in ingredient preparation and gentle mixing.
Zesting the orange directly into the sugar releases aromatic oils that elevate the bread’s citrus flavor.
Chopping cranberries just enough to distribute them evenly prevents the batter from turning pink while maintaining bursts of tartness in each bite.
Additionally, avoid overmixing once the wet and dry ingredients are combined; a few small flour streaks in the batter are okay and will ensure a tender, light crumb.
Finally, letting the bread cool completely before glazing allows the icing to set beautifully without sliding off.
Serving Suggestions For Maximum Enjoyment
This spiced orange cranberry bread is versatile and pairs beautifully with a variety of accompaniments.
For breakfast, enjoy a thick slice with a smear of butter or cream cheese, alongside a hot cup of coffee or tea.
For a more indulgent snack, drizzle extra glaze or serve with yogurt for added protein.
During the holidays, it makes an impressive addition to brunch spreads or dessert tables.
Leftover slices can also be lightly toasted, bringing out the citrus aroma and giving the bread a slightly crisp exterior that pairs perfectly with fresh fruit or nut butter.
Storage Tips To Keep Fresh
To maintain freshness and flavor, store the bread in an airtight container at room temperature for up to three days.
If you’d like to preserve it longer, wrap the cooled loaf tightly in foil, then place it in a freezer-safe bag for up to three months.
When ready to serve, thaw at room temperature or reheat slices lightly in a toaster or oven to restore softness.
Avoid storing bread in the refrigerator, as this can dry it out.
Always keep the glaze separate if you plan to freeze, applying it only after thawing for best texture.
Frequently Asked Questions About Recipe
1. Can I use frozen cranberries?
Yes! Frozen cranberries work well but should be thawed for about 10 minutes at room temperature before chopping. This prevents the batter from becoming overly wet or pink while ensuring even distribution throughout the bread.
2. Can I substitute coconut sugar?
Absolutely! Coconut sugar can replace granulated sugar for a slightly deeper, caramel-like sweetness. The bread may bake a bit darker, but the flavor and texture remain delicious.
3. Can I make this bread gluten-free?
You can use a 1:1 gluten-free flour blend, but ensure it contains xanthan gum for structure. Baking times may vary slightly, so check doneness with a toothpick inserted into the center.
4. How do I prevent the bread from sticking to the pan?
Greasing the pan thoroughly and lining it with parchment paper ensures easy release. Let the bread cool slightly before removing from the pan to prevent breakage.
5. Can I make this bread ahead of time?
Yes, this bread is perfect for meal prep or gifting. You can bake it a day ahead and store at room temperature in an airtight container, or freeze for up to three months. Apply glaze only after thawing to maintain texture.
