Can I Use Fresh Cranberries Instead of Canned?

Yes, you can substitute canned whole cranberries with fresh ones. Use 1 cup of fresh cranberries, roughly chopped. You may want to add a tablespoon of extra sugar since fresh cranberries are more tart and less sweet than the canned version.

Can I Freeze Cranberry Orange Bread?

Absolutely! Cranberry orange bread freezes very well. Once the loaf has cooled completely, wrap it tightly in plastic wrap followed by foil or place in a freezer-safe bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

How Do I Keep the Bread Moist?

To keep your cranberry orange bread moist, don’t overbake it—remove it from the oven as soon as a toothpick comes out clean. Also, store it in an airtight container or wrap it tightly to prevent it from drying out. The combination of applesauce, oil, and orange juice also helps maintain its soft texture.

Cranberry Orange Bread – Best Winter Treat Recipe

Name: Cranberry Orange Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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

Description

This Cranberry Orange Bread is a moist, quick, and flavorful loaf combining tart cranberries, fresh orange juice and zest, and a hint of cinnamon. Perfect for the winter season, it’s easy to make and ideal for breakfast, snacks, or holiday gifting.

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 oven to 350°F (175°C) and grease or spray a loaf pan.
In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk eggs, cranberry sauce, orange zest and juice, applesauce, almond extract, and oil until combined.
Fold the wet ingredients into the dry ingredients and mix just until incorporated. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

To make muffins, divide batter into greased muffin tins and bake for 20–23 minutes.
Use room temperature ingredients for best results.
Start testing doneness at 50 minutes to prevent overbaking.
This bread freezes well. Wrap tightly and store for up to 2 months.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 18g
Sodium: 180mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg