Could a breakfast bread be both vibrant and comforting at the same time? This cranberry orange loaf first came to life in my grandmother’s farmhouse kitchen, where the zesty aroma would wake us on frosty winter mornings. I’ve adapted her handwritten recipe card over the years, but kept the signature balance of tart cranberries against sweet citrus notes. It’s my go-to when hosting weekend guests—something special that doesn’t require me to miss out on morning conversations while fussing in the kitchen.
Cranberry Orange Breakfast Sweet Bread
A moist breakfast loaf bursting with tangy cranberries and bright orange zest, perfect for slicing and serving on weekend mornings.
Prepare the Oven and Pan
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal after baking. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
Make the Batter
In a large bowl using an electric mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in orange zest, orange juice, buttermilk, and vanilla extract. The mixture may look curdled, which is normal. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined—do not overmix.
Add Cranberries and Bake
Gently fold in the cranberries and nuts (if using) with a rubber spatula. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover with aluminum foil after about 45 minutes of baking.
Cool and Serve
Allow the bread to cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely, at least 1 hour, before slicing. For the best flavor, wrap the cooled loaf in plastic wrap and let it sit at room temperature overnight before serving. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.
Orange Cranberry Bread Recipe - The Most Delicious Recipe!
Learn how to make a delicious cranberry orange bread that's perfect for breakfast or brunch gatherings.
The beauty of this breakfast bread is its make-ahead convenience paired with impressive presentation. You can prepare it the evening before, and the flavors actually deepen overnight. Did you know that cranberries are one of only three fruits native to North America? These ruby gems bring more than just color and tang—they’re packed with antioxidants and vitamin C, making this bread as nutritious as it is delicious. The secret to its exceptional texture lies in alternating wet and dry ingredients during mixing, which prevents overmixing and ensures a tender crumb.
When you slice into this bread, you’re greeted with a golden crust that gives way to a moist, tender interior studded with jewel-like cranberries and infused with fragrant orange essence. The first bite delivers a perfect harmony of sweet and tart, with bright citrus notes that wake up your palate. As celebrated baker Dorie Greenspan once remarked, ‘A great quick bread should be both homey and special—everyday food made with uncommon care.’ That philosophy perfectly captures what makes this breakfast bread so beloved in my household.
This cranberry orange bread transcends seasons, though it feels especially appropriate for holiday mornings or winter brunches. Try toasting thick slices and spreading with a bit of salted butter for a simple treat, or dress it up with a dollop of orange-scented mascarpone for company. The bread freezes beautifully when tightly wrapped, allowing you to prepare multiple loaves when cranberries are in season. I hope this recipe brings as much joy to your breakfast table as it has to mine over the years.
Comments are closed.