Orange Cranberry Bread

This easy, lightened up Orange Cranberry Bread is a perfect winter treat that’s great for breakfast or a snack. If you want holiday baking that is delicious but a little lighter on calories, fat, and sugar, this recipe is an excellent choice. The combination of tangy cranberries and bright orange zest creates a classic flavor that brings a fresh burst of taste in every bite. The bread balances sweetness and tartness beautifully while being quick and simple to prepare, making it an ideal baking project for all ages.

I first made this when looking for a healthier holiday treat, and my family loved how vibrant and moist it turned out. My daughter now calls it the best bread ever, which is high praise since she adores all fruity quick breads.

Ingredients

• One large egg: provides structure and moisture for the bread
• One cup unsweetened applesauce: a healthy fat substitute adding moisture and subtle sweetness
• One third cup sugar: just enough to bring out the flavors without overwhelming sweetness
• Quarter cup fresh orange juice: brightens the loaf with natural citrus tang, use a medium large orange for best yield
• One and a half teaspoons orange zest: Essential for that fragrant orange aroma and flavor. Zest a fresh orange using a fine grater for the best texture
• Four tablespoons light butter, melted: adds richness while keeping calories lower. I recommend spreads made with canola oil for a lighter option
• One and a half cups all purpose flour: the base of the bread providing structure
• One teaspoon baking soda: for leavening to make the bread rise
• One teaspoon aluminum free baking powder: prevents the formation of harmless blue spots in the bread which can occur with acidic ingredients
• Half teaspoon salt: balances all the flavors and enhances the sweetness
• One and a quarter cups fresh cranberries, halved and divided: Fresh cranberries lend tart bursts and vibrant color. Use fresh if possible and freeze extras for year round baking

Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit. Lightly mist a 9 inch by 5 inch loaf pan with cooking spray and set aside to ensure the bread doesn’t stick.

Mix Wet Ingredients:

In a large bowl, crack the egg and beat lightly. Add the unsweetened applesauce, sugar, freshly squeezed orange juice, and orange zest. Stir these ingredients together until everything is well combined. Add the melted light butter and mix gently until incorporated.

Combine Dry Ingredients:

In a separate bowl, whisk together the all purpose flour, baking soda, aluminum free baking powder, and salt. This helps evenly distribute the leavening agents and salt throughout the flour.

Bring Batter Together:

Slowly add the dry ingredients into the wet ingredients bowl. Stir just until the batter comes together avoid overmixing to keep the bread tender. Fold in about one cup of the halved cranberries gently so they are distributed without breaking apart.

Prepare for Baking:

Pour the mixed batter evenly into the prepared loaf pan. Sprinkle the remaining quarter cup of cranberries on top to add a festive touch and extra bursts of tartness upon baking.

Bake the Bread:

Place the pan in the preheated oven and bake for 45 to 55 minutes. To check doneness, insert a toothpick into the center of the loaf. It should come out clean or with only a few moist crumbs attached.

Cool Before Slicing:

Once baked, transfer the loaf pan to a wire cooling rack. Let the bread cool in the pan for about 10 minutes to firm up. Gently invert the loaf onto the rack and flip it right side up to allow cooling completely. Once cool, slice the loaf into 12 generous 3/4 inch thick slices for serving or storing.

Fresh cranberries are my favorite part of this bread. Their tartness cuts through the sweetness and adds that beautiful pop of color. I remember making this recipe with my daughter one chilly December afternoon. As the bread baked, the kitchen was filled with a delightful citrus scent and the whole family eagerly waited to try the first warm slice. It quickly became a holiday tradition.

Storage Tips

Store the bread at room temperature on a paper towel inside an airtight container to maintain freshness for about four to five days. If you prefer, refrigeration will extend its life a bit longer but may dry the bread out slightly.

Freezing Instructions

Once the loaf or slices are completely cool, wrap them tightly in plastic wrap and place inside a freezer bag. When ready to eat, thaw at room temperature or warm gently in the microwave for a fresh baked feel.

Ingredient Substitutions

You can substitute sugar with a zero calorie sweetener that measures cup for cup. Do not reduce the quantity as this may affect the texture and sweetness balance. Adding chopped walnuts or pecans would be delicious for extra crunch and flavor but will change the nutritional information.

This Orange Cranberry Bread is bright, tender, and easy to make. It freezes well and makes a lovely holiday breakfast or snack.

Common Recipe Questions

→ What type of cranberries work best?

Fresh cranberries are recommended for the best tartness and texture. Halve them before mixing to balance flavor intensity.

→ Can I substitute sugar with other sweeteners?

Yes, sweeteners with a 1:1 ratio to sugar can be used, but the texture and sweetness level should be monitored closely.

→ Why use aluminum-free baking powder?

Aluminum-free baking powder prevents blue discoloration caused by reactions with acidic citrus and cranberries, ensuring an appealing appearance.

→ How should the bread be stored?

Store at room temperature in an airtight container for 4-5 days or refrigerate to extend freshness. Wrap tightly to prevent drying out.

→ Can this bread be frozen?

Absolutely. Once cooled, wrap the loaf or slices in plastic wrap and freeze in a bag. Thaw at room temperature or warm gently before serving.