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Why You'll Love This homemade cranberry orange bread for holiday brunch and gifts
- Easy to Make: This recipe is simple and straightforward, requiring just a few basic ingredients and some simple mixing and baking.
- Delicious Flavor Combination: The combination of tangy cranberries and sweet orange zest is a match made in heaven, and is sure to become a new favorite flavor combination.
- Perfect for Gifts: This bread is perfect for gifting to friends and family, either on its own or paired with a few other tasty treats.
- Customizable: You can easily customize this recipe to suit your tastes by adding in different nuts, spices, or other mix-ins.
- Make-Ahead Friendly: This bread can be made ahead of time and stored in the freezer for up to 2 months, making it a great option for busy holiday schedules.
- Beautiful Presentation: The bread's golden brown crust and vibrant orange zest make for a beautiful presentation that's sure to impress.
- Moist and Delicious: The bread is moist and delicious, with a tender crumb and a sweet, slightly tangy flavor.
- Perfect for Brunch: This bread is perfect for serving at holiday brunch, either on its own or paired with a few other tasty dishes.
Ingredient Breakdown
The key ingredients in this recipe are fresh or frozen cranberries, orange zest, orange juice, flour, sugar, eggs, and butter. The cranberries provide a tangy, fruity flavor, while the orange zest and juice add a sweet, citrusy note. The flour, sugar, eggs, and butter come together to create a moist, tender crumb. When selecting these ingredients, be sure to choose fresh, high-quality options for the best flavor and texture. You can also substitute frozen cranberries for fresh, and use different types of flour or sugar if you prefer.
How to Make homemade cranberry orange bread for holiday brunch and gifts
Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan and set it aside. In a medium bowl, whisk together the flour, sugar, and salt.
In a large bowl, whisk together the eggs, orange juice, and melted butter. Add the orange zest and whisk until combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Gently fold in the cranberries until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Tips for Perfect Results
For the best flavor and texture, use fresh or frozen cranberries. Fresh cranberries will provide a slightly sweeter flavor, while frozen cranberries will be slightly more tart.
To ensure a tender crumb, be sure to mix the batter just until the ingredients are combined. Overmixing can lead to a dense, tough bread.
For the best flavor, use high-quality orange zest that is freshly grated. This will provide a bright, citrusy flavor that complements the cranberries perfectly.
To ensure a moist, tender crumb, be sure to bake the bread for the recommended 50-60 minutes. Overbaking can lead to a dry, crumbly bread.
To ensure the bread is fully cooled and set, let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
To keep the bread fresh for as long as possible, wrap it tightly in plastic wrap or aluminum foil. This will help to prevent drying out and keep the bread moist and tender.
To freeze the bread, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen bread will keep for up to 2 months. To thaw, simply leave the bread at room temperature overnight or thaw it in the microwave.
Consider adding in some chopped nuts, chocolate chips, or dried fruit to give the bread an extra boost of flavor and texture.
Common Mistakes to Avoid
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Overmixing: Overmixing the batter can lead to a dense, tough bread. To avoid this, mix the ingredients just until they are combined, and then stop mixing.
Fix: To fix overmixing, try adding a little more flour or sugar to the batter to help loosen it up. You can also try adding in some extra liquid, such as orange juice or milk, to help thin out the batter.
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Underbaking: Underbaking the bread can lead to a soggy, uncooked center. To avoid this, be sure to bake the bread for the recommended 50-60 minutes.
Fix: To fix underbaking, try baking the bread for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean.
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Overbaking: Overbaking the bread can lead to a dry, crumbly texture. To avoid this, be sure to check the bread frequently during the baking time, and remove it from the oven when it is lightly golden brown.
Fix: To fix overbaking, try wrapping the bread in foil and baking it for an additional 10-15 minutes, or until it is lightly golden brown.
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Incorrect Pan Size: Using a pan that is too small can lead to the bread overflowing and making a mess. To avoid this, be sure to use a 9x5-inch loaf pan.
Fix: To fix an incorrect pan size, try using a larger pan, such as a 9x9-inch square pan, or a smaller pan, such as a 7x3-inch loaf pan.
Variations & Substitutions
To make muffins, simply divide the batter evenly among 12 muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
To make scones, simply pat the dough into a circle that is about 1 inch thick. Cut into wedges and bake for 15-20 minutes, or until lightly golden brown.
To make a dried cranberry and orange bread, simply substitute dried cranberries for fresh or frozen cranberries. You can also add in some chopped nuts or chocolate chips for extra flavor and texture.
To make a gluten-free cranberry orange bread, simply substitute gluten-free flour for all-purpose flour. You can also add in some xanthan gum or guar gum to help with texture and structure.
To make a vegan cranberry orange bread, simply substitute vegan butter or margarine for regular butter, and use a non-dairy milk such as almond or soy milk. You can also use a flax egg or chia egg in place of regular eggs.
To make a cranberry orange bread with nuts, simply add in some chopped nuts such as walnuts or pecans to the batter. You can also use other types of nuts such as almonds or hazelnuts.
Storage & Make-Ahead
The bread can be stored at room temperature for up to 3 days. Simply wrap it tightly in plastic wrap or aluminum foil and keep it in a cool, dry place.
The bread can be stored in the refrigerator for up to 5 days. Simply wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator. To serve, simply bring the bread to room temperature or toast it lightly.
The bread can be frozen for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. To thaw, simply leave the bread at room temperature overnight or thaw it in the microwave.
Frequently Asked Questions
Can I make this bread ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this bread?
Yes! This bread can be frozen for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. To thaw, simply leave the bread at room temperature overnight or thaw it in the microwave.
What type of flour should I use?
You can use all-purpose flour or bread flour for this recipe. All-purpose flour will give you a slightly lighter, more tender crumb, while bread flour will give you a slightly chewier, more dense crumb.
Can I substitute dried cranberries for fresh or frozen cranberries?
Yes! You can substitute dried cranberries for fresh or frozen cranberries. Simply rehydrate the dried cranberries by soaking them in a little water or orange juice before adding them to the batter.
Can I make this bread gluten-free?
Yes! You can make this bread gluten-free by substituting gluten-free flour for all-purpose flour. You can also add in some xanthan gum or guar gum to help with texture and structure.
Can I make this bread vegan?
Yes! You can make this bread vegan by substituting vegan butter or margarine for regular butter, and using a non-dairy milk such as almond or soy milk. You can also use a flax egg or chia egg in place of regular eggs.
How do I know when the bread is done?
The bread is done when it is lightly golden brown and sounds hollow when tapped on the bottom. You can also check the bread by inserting a toothpick into the center - if it comes out clean, the bread is done.
Can I make this bread in a different size pan?
Yes! You can make this bread in a different size pan, such as a 9x9-inch square pan or a 7x3-inch loaf pan. Simply adjust the baking time accordingly - a larger pan will require a shorter baking time, while a smaller pan will require a longer baking time.
homemade cranberry orange bread for holiday brunch and gifts
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 1/4 cup chopped pecans (optional)
- 1 tablespoon orange zest
Instructions
- Preheat the oven. Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan and set aside.
- Prepare the dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Combine the wet ingredients. In a large bowl, whisk together melted butter, Greek yogurt, eggs, and vanilla extract.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in the cranberries and pecans (if using). Gently fold in the cranberries and pecans (if using) into the batter.
- Pour the batter into the prepared loaf pan. Pour the batter into the prepared loaf pan and smooth the top.
- Bake the bread. Bake the bread for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Notes
- Storage tip: Store the bread at room temperature for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the batter up to a day in advance and store it in the refrigerator overnight.
- Substitution: Swap the Greek yogurt for sour cream or regular yogurt if needed.
- Pro tip: Use fresh cranberries for the best flavor and texture.
- Variation: Add a sprinkle of sugar on top of the bread before baking for a crunchy topping.
- Gift idea: Wrap the bread in plastic wrap or aluminum foil and tie with a ribbon for a beautiful holiday gift.
