Fresh Orange Cranberry Loaves with Citrus Zest
These tender quick bread loaves combine tart fresh cranberries with bright orange flavor from both zest and juice. The moist crumb and vibrant fruit pieces make them perfect for holiday entertaining, weekend brunch, or gift-giving. Unlike many cranberry breads that rely on dried fruit, this recipe showcases fresh cranberries for bursts of tartness that balance beautifully with the sweet orange notes and vanilla undertones.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh cranberries, coarsely chopped
- 1 tbsp orange zest
- ¾ cup orange juice, freshly squeezed
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 egg, beaten
Instructions
- 1
Preheat oven and grease and flour loaf pans
- 2
Combine flour, sugar, baking powder, baking soda, and salt in large mixing bowl
- 3
Stir in cranberries and orange zest
- 4
Mix together orange juice, vegetable oil, vanilla extract, and beaten egg in another bowl
- 5
Add wet ingredients to dry ingredients and stir until just combined
- 6
Pour batter into prepared loaf pans
- 7
Bake until toothpick inserted into center comes out clean
- 8
Let loaves cool in pans for 10 minutes, then transfer to wire rack to cool completely
Tips
Don't overmix the batter once wet and dry ingredients are combined to avoid tough loaves
Toss cranberries in a bit of flour before adding to prevent them from sinking during baking
Test doneness with a toothpick as oven times can vary - it should come out clean or with just a few moist crumbs
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered - flavors actually improve overnight
Serve at room temperature, optionally sliced and lightly toasted
Common Mistakes
Don't overmix batter to avoid dense, tough texture
Coat cranberries in flour to prevent sinking
Check doneness with toothpick as baking times vary by pan size
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I use frozen cranberries instead of fresh?
Yes, but don't thaw them first. Toss frozen cranberries in flour and add directly to the batter to prevent bleeding and sinking.
What if I don't have fresh orange juice?
You can use store-bought orange juice, but fresh gives the best flavor. Avoid juice with pulp as it can affect the texture.
How long do these loaves keep?
They stay fresh at room temperature for 3 days covered, or up to 1 week refrigerated. They can also be frozen for up to 3 months.