Print

Easy Make-Ahead Cranberry Orange Bread: Best Holiday Recipe

cranberry orange bread - featured image
Print Recipe

This Easy Make-Ahead Cranberry Orange Bread is a tart, sweet, and forgiving holiday recipe that can be prepped the night before. The bright orange flavor and burst of cranberries make it a crowd-pleaser, perfect for holiday brunch or a cozy treat with coffee.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (113g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • ½ cup (120ml) fresh orange juice
  • 2 tbsp orange zest (from about 2 large oranges)
  • 1 tsp vanilla extract
  • 1½ cups (170g) fresh or frozen cranberries (if frozen, do not thaw)
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp fresh orange juice (for glaze)
  • 1 tsp orange zest (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) if baking immediately. If making ahead, skip this step and refrigerate the batter instead.
  2. Line your loaf pan with parchment paper, leaving a little overhang on the long sides. Lightly grease the paper with butter or cooking spray.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no lumps remain.
  4. In a large bowl, combine the melted butter, eggs, orange juice, orange zest, and vanilla extract. Whisk until smooth and slightly frothy.
  5. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until just combined. A few streaks of flour are fine—do not overmix.
  6. Gently fold in the cranberries. If using frozen cranberries, toss them in a tablespoon of flour first to prevent sinking.
  7. At this point, you have two options: (a) Bake immediately: Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. (b) Make ahead: Cover the bowl tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let the batter sit at room temperature for 20 minutes while the oven preheats. Then pour into the pan and bake as directed, adding 5-10 minutes to the bake ti…
  8. Check for doneness: The top should be golden brown and cracked slightly. If browning too quickly, tent the pan loosely with foil for the last 15 minutes.
  9. Cool in the pan for 10 minutes, then lift the bread out using the parchment paper and transfer to a cooling rack. Let it cool completely before glazing—about 1 hour.
  10. Make the glaze: Whisk together the powdered sugar, 2 tablespoons of orange juice, and zest until smooth. Add more juice a teaspoon at a time until thick but pourable. Drizzle over the cooled bread.

Notes

For best results, use fresh orange juice and zest. Room temperature eggs ensure even mixing. If the top cracks, it’s a sign of a well-risen loaf. The flavor deepens on the second day. For a dairy-free version, use melted coconut oil instead of butter. For a gluten-free version, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: cranberry orange bread, make-ahead bread, holiday bread, cranberry bread, orange bread, easy bread recipe

Find it online: https://platebelle.com/easy-make-ahead-cranberry-orange-bread-best-holiday-recipe/