Slightly citrusy loaf bread filled with fresh tart cranberries in every bite. This cranberry orange bread is perfect for breakfast.
It’s already mid-January, and I still had some fresh cranberries leftover from the holidays sitting in the fridge waiting to be used. I love that cranberries last forever, but they’re super tart so there’s no way I can eat them on their own. So I thought they would be perfect to use for baking, like this cranberry orange bread.
I can have a slice for breakfast on the go. I can havea slice for a snack. I can give away part of the loaf to coworkers and friends. It’ll make everyone, especially me, happy.
I love that this bread is sweet with a hint of citrus but tart cranberries give a contrast in flavor. Coarse sugar sprinkled on top gives this bread a slight crunch. It’s so addictive, and one of my favorite loaf breads so far. I hope you’ll enjoy this as much as I do.
Preheat the oven to 350F. Lightly grease a 9×5 inch loaf pan with nonstick cooking spray or vegetable oil.
In a large mixing bowl, whisk together all purpose flour and baking soda. Set aside for now.
In a smaller mixing bowl, mix together egg, brown sugar, and granulated sugar until the sugar has completely dissolved. Next, add buttermilk, vegetable oil, orange juice, vanilla extract, and orange zest and whisk until combined.
Pour the wet ingredients into the dry ingredients, mixing as you pour. Add chopped cranberries, and fold them into the batter until just combined.
Pour the batter into the prepared loaf pan. Place the pan in the oven and bake for about 45-50 minutes. Test the bread for readiness by inserting a toothpick into the center. If the toothpick comes out clean, the bread is ready.
Take the bread out of the oven and sprinkle the top with coarse sugar or turbinado sugar. Allow the bread to cool to room temperature before slicing.
Serve the cranberry orange bread warm or cool.
Enjoy!
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 large egg, room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 cup buttermilk
- ½ cup fresh orange juice
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ tablespoons orange zest
- 1 cup chopped cranberries
- Preheat the oven to 350F. Lightly grease a 9x5 inch loaf pan with nonstick cooking spray or vegetable oil.
- In a large mixing bowl, whisk together all purpose flour and baking soda. Set aside for now.
- In a smaller mixing bowl, mix together egg, brown sugar, and granulated sugar until the sugar has completely dissolved. Next, add buttermilk, vegetable oil, orange juice, vanilla extract, and orange zest and whisk until combined.
- Pour the wet ingredients into the dry ingredients, mixing until combined. Add chopped cranberries, and fold them into the batter until just combined.
- Pour the batter into the prepared loaf pan. Place the pan in the oven and bake for about 45-50 minutes. Test the bread for readiness by inserting a toothpick into the center. If the toothpick comes out clean, the bread is ready.
- Take the bread out of the oven and sprinkle the top with coarse sugar or turbinado sugar. Allow the bread to cool to room temperature before slicing.
- Serve the cranberry orange bread warm or cool.
It just HAS to be delicious!
Hope you’ll get the chance to try it!
Looks delectable! I want!
Looks fabulous!
This is making me hungry! Just yum!