Crockpot 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
Scale
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
Find it online: https://frommamamaya.com/crockpot-cranberry-orange-bread-recipe/
