Orange Cranberry Zucchini Bread Recipe

If you’re looking for a delightful twist on classic quick bread, allow me to introduce you to the vibrant and delicious Orange Cranberry Zucchini Bread. This loaf bursts with fresh, fruity flavors from tart cranberries and zesty orange, perfectly balanced with moist grated zucchini that keeps each slice tender and luscious. Every bite offers a wonderful harmony of citrus brightness and warm spices, making it ideal for breakfast, a mid-afternoon snack, or even a cozy dessert. Trust me, once you try this irresistible Orange Cranberry Zucchini Bread, it will become one of your favorite go-to recipes to impress family and friends alike.

Ingredients You’ll Need

These ingredients might seem straightforward, but each one plays a crucial role in crafting the perfect balance of taste, texture, and aroma in your Orange Cranberry Zucchini Bread. From the fluffy flour base to the lively spices and fresh produce, your loaf is destined to be a showstopper.

• 2 cups all-purpose flour: The foundation of the bread, providing structure and tenderness.
• 1 teaspoon baking soda: Helps the bread rise beautifully and develop a light crumb.
• 1 teaspoon baking powder: Works alongside the baking soda for an even, fluffy texture.
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
• 1 teaspoon ground cinnamon: Adds a warm, comforting spice that complements the orange zest.
• 1/4 teaspoon ground nutmeg: A subtle hint to deepen the autumnal flavor profile.
• 1 and 1/2 cups granulated sugar: Sweetens the bread without overpowering the fresh fruit notes.
• 1/2 cup vegetable oil: Keeps the bread moist and tender with a light, soft crumb.
• 2 large eggs: Bind the ingredients together and add richness to the loaf.
• 1 teaspoon vanilla extract: Infuses warmth and rounds out the citrus and spice.
• 1/4 cup orange juice: Adds juicy brightness and a natural fruity tang.
• 1 tablespoon orange zest: Intensifies the citrus aroma and flavor with fresh oils.
• 1 cup grated zucchini, squeezed dry: Keeps the bread moist while adding subtle earthiness.
• 1 cup fresh or frozen cranberries: Bursting with tartness, providing a beautiful contrast to the sweetness.

How to Make Orange Cranberry Zucchini Bread

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan to ensure your gorgeous loaf releases perfectly after baking. This step sets the stage for a flawless bread texture and crust.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing these well distributes the leavening agents and spices evenly throughout the bread, which is essential for uniform flavor and texture every single time.

Step 3: Mix the Wet Ingredients

In a separate bowl, beat the granulated sugar with vegetable oil, then add the eggs, vanilla extract, fresh orange juice, and orange zest. This combination serves as the flavor powerhouse, marrying moisture and citrus to make your Orange Cranberry Zucchini Bread stand out.

Step 4: Bring Wet and Dry Together

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix as that can lead to a dense, tough loaf instead of the tender, light crumb you’re aiming for.

Step 5: Fold in Zucchini and Cranberries

Carefully fold in the grated zucchini—make sure it’s squeezed dry to avoid an overly moist batter—and the fresh or frozen cranberries. This is where your bread gets its signature moisture and the lovely bursts of tartness from the cranberries.

Step 6: Bake to Perfection

Pour your batter into the prepared loaf pan and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let the bread sit in the pan for 10 minutes before transferring to a wire rack to cool completely. This resting time helps the bread set beautifully, ensuring each slice stays intact.

How to Serve Orange Cranberry Zucchini Bread

Garnishes

A simple dusting of powdered sugar adds an elegant touch and a hint of sweetness. For a more indulgent treat, spread a slather of creamy butter or even a tangy cream cheese frosting that beautifully complements the orange and cranberry flavors.

Side Dishes

Your vibrant Orange Cranberry Zucchini Bread shines wonderfully with a hot cup of tea or coffee, making for a cozy breakfast or snack. If serving at brunch, pair it with fresh fruit salad or a zesty citrus yogurt for a colorful spread that enhances the bread’s flavors.

Creative Ways to Present

Make this bread the star at any gathering by slicing it thick and serving it with a variety of nut butters, honey drizzles, or even a smear of mascarpone cheese. To get festive, add candied orange peel or a handful of toasted nuts on top for a delightful crunch and extra flavor dimension.

Make Ahead and Storage

Storing Leftovers

After your Orange Cranberry Zucchini Bread has cooled completely, store it in an airtight container at room temperature for up to three days. This keeps the bread moist and fresh, ready for every craving that comes your way.

Freezing

If you want to enjoy this delicious bread later, wrap it tightly in plastic wrap and then foil before freezing. It will keep wonderfully in the freezer for up to three months, making it perfect for meal prep or unexpected guests.

Reheating

To bring your Orange Cranberry Zucchini Bread back to life, simply warm slices in a toaster oven or microwave for a few seconds. This revives its softness and releases those enticing aromas you love so much.

FAQs

Can I use frozen cranberries in this recipe?

Absolutely! You can use frozen cranberries straight from the freezer without thawing. Adding them frozen helps prevent the batter from turning purple and keeps that fresh cranberry tartness intact.

How do I ensure my zucchini doesn’t make the bread soggy?

The key is to grate the zucchini finely, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This prevents excess liquid from weighing down the bread, resulting in the perfect moist but not soggy texture.

Can I substitute vegetable oil with something else?

Yes, you can substitute vegetable oil with melted coconut oil or even applesauce for a slightly different but still wonderful texture and flavor. Just keep in mind that applesauce will make the bread a bit denser and sweeter.

What’s the best way to slice Orange Cranberry Zucchini Bread?

Use a serrated knife to gently saw through the bread for clean slices without compressing the loaf. This way, you maintain the delicate crumb structure and gorgeous appearance.

Is this bread suitable for freezing in slices?

Definitely! Freezing pre-sliced bread is a convenient way to enjoy it slice by slice. Just wrap each slice individually in plastic wrap and store them in a freezer-safe bag for easy access whenever you want a quick treat.

Final Thoughts

I truly hope you give this vibrant and flavorful Orange Cranberry Zucchini Bread a try soon. It’s one of those recipes that effortlessly combines wholesome ingredients with a burst of seasonal charm. Whether for breakfast, a snack, or a special gathering, it’s guaranteed to bring warmth and joy to your table—and possibly become a new beloved classic in your kitchen!

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