Crockpot Cranberry Orange Bread Recipe
Introduction
This Crockpot Cranberry Orange Bread is a moist, flavorful treat perfect for breakfast or a cozy snack. Infused with fresh orange zest and studded with tart cranberries, it combines bright citrus notes with a tender crumb. Plus, using a slow cooker makes it an easy, hands-off bake.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup orange juice (freshly squeezed preferred)
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, chopped
- ½ cup chopped walnuts (optional)
- For the glaze (optional): 1 cup powdered sugar and 2 tablespoons orange juice
Instructions
- Step 1: Line the bottom of your crockpot with parchment paper to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3: In another bowl, whisk the melted butter, orange juice, orange zest, eggs, and vanilla extract until combined.
- Step 4: Slowly pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the chopped cranberries and walnuts if using.
- Step 5: Pour the batter into the prepared crockpot, spreading it evenly.
- Step 6: Cover and cook on LOW for 2 ½ to 3 hours, or until a toothpick inserted into the center comes out clean.
- Step 7: Allow the bread to cool before removing it from the crockpot. For an optional glaze, mix powdered sugar and orange juice, then drizzle over the cooled bread.
Tips & Variations
- Don’t overmix the batter to avoid a dense texture; stir until ingredients are just combined.
- Use fresh orange zest for the best, brightest flavor.
- Frozen cranberries can be used straight from the freezer—no need to thaw.
- Add a crunch by including walnuts or pecans in the batter.
- For a dairy-free option, swap the butter with coconut oil.
- Try a gluten-free version using a 1:1 gluten-free flour blend.
- Mix in ½ teaspoon cinnamon or nutmeg for a warm spice twist.
- You can substitute fresh cranberries with dried cranberries or blueberries.
Storage
Store the cooled cranberry orange bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to 5 days. You can also freeze individual slices wrapped well for up to 3 months. To reheat, warm slices gently in a toaster or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries in this recipe?
Yes, frozen cranberries work perfectly and can be added directly to the batter without thawing.
How do I know when the bread is done cooking in the crockpot?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. Cooking time may vary slightly depending on your crockpot.
PrintCrockpot Cranberry Orange Bread Recipe
This Crockpot Cranberry Orange Bread is a moist, flavorful slow-cooked treat combining the tartness of fresh cranberries with bright orange zest and juice. Perfect for a cozy breakfast or snack, this easy-to-make bread uses a slow cooker to gently bake the batter, resulting in a tender crumb and delicious citrus aroma.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes to 3 hours
- Total Time: 2 hours 45 minutes to 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Slow Cooking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ¾ cup orange juice (freshly squeezed is best)
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup fresh or frozen cranberries (chopped)
- ½ cup chopped walnuts (optional)
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Prep the Crockpot: Line the bottom of your slow cooker with parchment paper to prevent the bread from sticking during cooking.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Mix the Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, freshly squeezed orange juice, orange zest, eggs, and vanilla extract until smooth and well blended.
- Combine Everything: Slowly pour the wet ingredient mixture into the dry ingredients and gently stir until just combined to avoid overmixing and dense bread. Fold in the chopped cranberries and chopped walnuts if using.
- Pour into the Crockpot: Transfer the batter evenly into the parchment-lined slow cooker bowl, smoothing the top with a spatula.
- Cook on LOW: Cover the slow cooker with its lid and cook on low heat setting for 2 ½ to 3 hours. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully cooked.
- Cool & Glaze: Once done, carefully remove the bread from the crockpot and let it cool completely on a wire rack. Prepare the optional orange glaze by mixing powdered sugar with orange juice until smooth, then drizzle over the cooled bread before serving.
Notes
- Do not overmix the batter to keep the bread light and tender.
- Fresh orange zest significantly enhances the flavor; avoid pre-grated dried zest.
- If using frozen cranberries, no need to thaw; add them directly to the batter.
- Walnuts add a pleasant crunch but are optional.
- Test for doneness by inserting a toothpick; it should come out clean or with few moist crumbs.
- You can substitute butter with coconut oil to make a dairy-free version.
- Try gluten-free flour to make this recipe gluten-free.
- Add warm spices like cinnamon or nutmeg for extra flavor.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze slices individually for up to 3 months.
Keywords: Crockpot cranberry orange bread, slow cooker bread, cranberry bread, orange zest bread, easy cranberry bread, slow cooker baking
