Description
- This cranberry orange bread is the perfect balance of sweet citrus and tart cranberries. Moist, tender, and full of flavor, it’s ideal for the holidays.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh orange juice
- Zest of one orange
- 1 cup chopped cranberries (fresh or frozen)
- ½ tsp vanilla extract
- Optional glaze: ½ cup powdered sugar + 1–2 tbsp orange juice
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Mix in sour cream, orange juice, and zest.
- Add dry ingredients to wet and mix just until combined.
- Fold in chopped cranberries lightly.
- Pour into pan and bake 50–55 minutes.
- Cool for 10 minutes in pan, then transfer to a rack.
- Optional: drizzle with glaze once completely cooled.
Notes
- Toss cranberries in a little flour to prevent sinking.
- Don’t overmix to keep the crumb light.
- Use whole-wheat flour for a heartier loaf.
- Wrap tightly for freezing up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg