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Cranberry Orange Bread

This is a moist, lightly sweetened bread with bits of tangy cranberries and a hint of orange. Cranberry orange bread is delicious any time, but perfect for the holidays. Make a double batch and share with loved ones!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 2 minutes
Course: All American
Cuisine: Bread
Servings: 2 loaves

Equipment

  • (2) 1-pound loaf tins (8.5 x 4.5 x 2.75)
  • food processor

Ingredients

  • 4 cups flour
  • 1 1/2 cups sugar
  • 3 teaspoon baking powder
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 1 cup buttermilk
  • 1 cup orange juice
  • 2 teaspoons orange zest
  • 2 large eggs beaten
  • 12 ounces fresh cranberries chopped
  • 1/3 cup walnuts chopped (optional)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon Demerara sugar for sprinkling on top (optional)

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease the loaf pans and set aside.
  • Combine flour, sugar, baking powder, salt, baking soda, and cinnamon in a bowl.
  • Using a food process, chop the cranberries to a rough chop texture (or your preference), but be careful not to blend continuously because that will puree them.
  • Stir butter into flour mixture and combine. Use your hands to break up the butter into smaller chunks to make it more evenly distributed.
  • In a small bowl, beat eggs with orange juice and orange zest.
  • Add orange juice mixture to the flour mixture and combine. Add buttermilk.
  • Fold in chopped cranberries and walnuts (if using walnuts).
  • Spoon batter into the prepared pans about 3/4 of the way up, leaving a little room at the top of the tin for the bread to rise.
  • If using Demarera sugar, top the bread with it and bake the loaves for 60 minutes or until a toothpick comes out clean.
  • Cool in tins for about 10 minutes then move to wire rack to finish cooling.
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