Can I use fresh cranberries instead of canned cranberries for this recipe?

Yes, you can definitely use fresh cranberries in place of the canned ones. If you're using fresh cranberries, you might want to add a little extra sugar to balance the tartness. You can also chop them slightly to help distribute them evenly throughout the batter.

How do I store leftover Cranberry Orange Bread?

To keep your Cranberry Orange Bread fresh, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 3 days. For longer storage, you can freeze the bread. Just wrap it in plastic wrap and then in foil before freezing. It will stay fresh for up to 3 months in the freezer.

Can I make Cranberry Orange Bread into muffins?

Absolutely! To make muffins instead of a loaf, simply pour the batter into a greased muffin tin, filling each about 2/3 full. Bake at 350°F for about 20-23 minutes, or until a toothpick comes out clean. This variation makes for perfect individual servings!

Cranberry Orange Bread – Easy and Moist Recipe

Description

This Cranberry Orange Bread is a moist, flavorful loaf that combines the sweetness of oranges with the tartness of cranberries. It’s quick to make, perfect for cozy mornings, and ideal for holiday gatherings or a simple snack. The bread is easy to prepare, offering a delicious burst of flavor with every bite.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs (slightly beaten)
8 oz canned whole cranberries in sauce
1 large orange (zested and juiced)
2 tablespoons applesauce
1/2 teaspoon almond extract
2 tablespoons vegetable or canola oil

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Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the wet ingredients: eggs, cranberries (with sauce), orange juice, orange zest, applesauce, almond extract, and oil.
Combine the wet and dry ingredients, mixing just until incorporated. Avoid overmixing.
Pour the batter into the loaf pan and spread evenly.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For muffins, pour the batter into greased muffin tins, about 2/3 cup in each. Bake for 20-23 minutes.
If you prefer a sweeter bread, you can increase the sugar slightly.
Store leftover bread at room temperature for up to 3 days, or freeze for up to 3 months.
Don’t overmix the batter to ensure the bread stays light and fluffy.

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 190
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 40mg