Cranberry Orange Breakfast Bread (or Muffins!)

This Cranberry Orange  Breakfast Bread is everything you’d expect…and then some! You’ll taste the sweet flavor from the orange juice and zest and the tartness from fresh cranberries in each bite!

This cranberry breakfast bread is a favorite in my house! It’s especially popular around the holidays since fresh cranberries flood the produce section at the store!

Did you know you can buy cranberries year round? I buy the frozen cranberries when the fresh aren’t as readily available!

My love for cranberries…

If you know me, you know I love all things cranberries and not just in fresh form. I use dried cranberries in my salads and sometimes I use them to sweeten up a chicken dish!

My love for fresh cranberries shows off in this homemade cranberry sauce and cranberry chia seed compote and these cranberry oat crumble bars … I cannot seem to get enough 🙂

Nutritionally, cranberries contain a heaping amount of Vitamin C and fiber. Plus, cranberries are naturally low in sugar!

Additionally, cranberries offer whole body health benefits. Scientists are actually exploring how the bioactive compounds found in cranberries may positively affect glycemic response, prevent recurrent UTIs, support gut health, improve heart health and reduce inflammation.

What you will need to make Cranberry Orange Bread:

• Flour
• Sugar
• Baking soda, baking powder, salt
• Coconut oil, melted
• Eggs
• Orange juice and zest
• Sour Cream
• Buttermilk
• Vanilla extract
• Cranberries – fresh or dried

For the glaze:

• Powdered sugar
• Orange juice
• Vanilla Extract
• To make the glaze, you will whisk these ingredients together in a medium sized bowl and drizzle over cooled of bread/muffins!

How to make cranberry orange bread:

You will preheat your oven to 350 degrees F. In one medium bowl, sift together the flour, sugar, baking powder, baking soda, salt and whisk to combine.

In another bowl, mix the remaining ingredients (except the cranberries). Once you have the wet mixture whisked together, use a rubber spatula to gently mix the wet mixture into the flour mixture. Fold until partially incorporated and then add in the cranberries.

Turn the mixture over into your pan or muffin tin and enjoy!

Cranberry Orange Breakfast Bread

Course: Breakfast

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 8 slices

Author: Kroll's Korner

Yep, I said CRANBERRY breakfast bread! Delicious with a cup of coffee on a slow morning - truuuust me! Not too rich & always hits the spot!

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Ingredients

• 2 cups All-Purpose flour sifted
• 3/4 cup granulated white sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1/4 cup coconut oil, melted
• 2 eggs, large beaten
• 1 Tbsp. orange zest
• 3/4 cup orange juice (about 2 small fresh oranges)
• 3/4 cup sour cream
• 1/3 cup buttermilk
• 1 tsp. vanilla extract
• 2 cups fresh cranberries (or 1 cup dried)
• non stick spray
• 1/2 cup walnuts - optional

For the glaze

• 1 cup powdered sugar
• 1-2 Tbsp. orange juice
• 1 tsp. vanilla extract

Instructions

1. Preheat oven to 350 degrees F.

2. Sift together the flour, sugar, baking power, baking soda, and salt. Whisk to combine.

3. In a separate bowl, combine the eggs, orange zest, orange juice, sour cream, buttermilk, coconut oil, and vanilla. Add this mixture to the dry ingredients, and gently mix just until moistened. (It will be thick!) Then fold in the cranberries. 

4. Spray 9X5 bread load pan with PAM. (Or if making this recipe into muffins use a muffins or cupcake tin). Pour mixture into prepared pan and bake for 50-60 minutes or until toothpick comes out clean.

5. Once bread is cooled - whisk together ingredients for the frosting. You may need to alter some of the liquid or add more powdered sugar to get the consistency you like. Enjoy!

Recipe Notes

Can use fresh or dried cranberries. If using dried, use 1 cup. If using fresh, use 2 cups.

If you do not have coconut oil, use 1/4 cup vegetable oil. 

If you do not have buttermilk, sub 1/2 cup whole milk 

PIN THIS CRANBERRY BREAKFAST BREAD FOR LATER!

You can make MUFFINS with this recipe too! Follow the same instructions of the recipe, but bake for 15-16 minutes using a muffin or cupcake tin! Makes 16 small muffins!

Calories for muffins: 1 muffin is 217 calories, 38 g carbs, 3.4 g protein