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Cranberry Orange Cinnamon Swirl Bread

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This cozy winter bread features a soft, moist crumb swirled with cinnamon, bright orange zest, and juicy cranberries. It’s an easy, crowd-pleasing treat perfect for holiday brunches or chilly afternoons.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup fresh orange juice (about 1 large orange)
  • 2 tablespoons orange zest (zest of 1–2 oranges)
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk (or dairy-free milk)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh cranberries, chopped (can use frozen)
  • 1/4 cup brown sugar, packed (for cinnamon swirl)
  • 2 teaspoons ground cinnamon (for cinnamon swirl)
  • 1 tablespoon melted butter (for cinnamon swirl)
  • 3/4 cup powdered sugar (optional orange glaze)
  • 2–3 tablespoons fresh orange juice (optional orange glaze)
  • 1/2 teaspoon orange zest (optional orange glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
  4. Beat in eggs one at a time, mixing well after each. Add orange zest, orange juice, and vanilla extract. Mix until combined (batter may look slightly curdled).
  5. Add half the dry ingredients to the wet mixture and mix gently. Pour in milk, then add remaining dry ingredients. Mix until just combined—do not overmix.
  6. Gently fold in chopped cranberries using a spatula.
  7. In a small bowl, stir together brown sugar, cinnamon, and melted butter until you have a damp, sandy mixture.
  8. Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon mixture over the top. Add remaining batter, then swirl the rest of the cinnamon mixture over it. Use a butter knife to gently swirl the top layer into the batter.
  9. Bake in the center of the oven for 55–65 minutes. Check at 50 minutes—insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
  10. Let the bread cool in the pan for 15 minutes, then remove to a wire rack.
  11. For orange glaze (optional): Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled bread.
  12. Once fully cooled, slice into thick pieces and serve.

Notes

For best results, use room temperature eggs and butter. Do not overmix after adding flour to keep the bread tender. Toss cranberries in a little flour to prevent sinking. If using dried cranberries, soak in warm water for 10 minutes. Glaze after cooling and just before serving. Bread can be made gluten-free or dairy-free with simple swaps.

Nutrition

Keywords: cranberry orange bread, cinnamon swirl bread, winter baking, holiday bread, cozy recipes, quick bread, brunch, comfort food

Find it online: https://fuzzyforker.com/cranberry-orange-cinnamon-swirl-bread-recipe-easy-cozy-winter-treat/