The scent of citrus zest and baking dough always signals the start of the holiday season in my kitchen. I love how the house fills with warmth as this golden loaf rises and bakes to perfection.
This Rustic Cranberry & Orange Bread combines a crusty, golden exterior with a soft, chewy interior studded with tart fruit. It requires very little hands-on time, making it an ideal project for a lazy weekend morning.
What Makes This Rustic Cranberry & Orange Bread Special
You do not need a fancy bread machine or years of baking experience to achieve professional-looking results with this method. The simple folding technique creates beautiful airy pockets inside the loaf without requiring any intense kneading.
Every slice offers a balance of sweet dried fruit and bright orange notes that pairs wonderfully with morning coffee. I find that the long, cold fermentation develops a complex flavor that tastes like it came from a high-end bakery.
This recipe is incredibly forgiving, so you can feel confident even if this is your first time working with yeast. The result is a stunning artisan loaf that looks impressive on any dinner table or breakfast spread.
Craving more hearty comfort food? My Cozy Cranberry Orange Almond Biscotti Recipe brings that same satisfying warmth, and the Hearty Strawberry Cobbler Recipe has become a regular in my meal rotation.
Gathering Your Rustic Cranberry & Orange Bread Ingredients
Here is what you will need to get started on this baking project:
- All-purpose flour: The base of the bread that provides structure and chew.
- Salt: Essential for controlling the yeast and seasoning the dough.
- Active dry yeast: The leavening agent that helps the bread rise and develop airy bubbles.
- Water: Needs to be warm (between 70° and 75°F) to activate the yeast properly.
- Dried cranberries: Adds a pop of tart sweetness and chewy texture to every slice.
- Orange zest: Provides the aromatic citrus oils that scent the entire loaf.
- Cornmeal: Prevents the dough from sticking to the pan and adds a nice crunch to the bottom crust.
My Method for Perfect Rustic Cranberry & Orange Bread
Let’s get cooking!
- Start by grabbing a small bowl and dissolving the yeast in the warm water. I like to let it sit for a moment to ensure it is fully dissolved. In a separate large bowl, whisk together 3 1/2 cups of the flour and the salt. Pour the yeast mixture into the flour and use a sturdy rubber spatula to stir it all together until a soft, sticky dough forms. Be careful not to overwork it, as you just want to combine the ingredients without kneading. Cover the bowl and let it rise at room temperature for about 1 hour.
- Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Pat the dough into a 9-inch square shape. Fold the dough into thirds like a letter to form a rectangle, then fold that rectangle into thirds again to make a smaller square. Turn the dough over and place it into a greased bowl, flipping it once so the top is greased as well. Cover the bowl and let it rise again at room temperature until it has almost doubled in size, which usually takes another hour.
- After the second rise, punch the dough down and repeat the folding process exactly as before. Return the dough to the bowl, cover it tightly, and place it in the refrigerator overnight. This cold rest is crucial for developing the deep flavor and structure of the Rustic Cranberry & Orange Bread.
- The next day, dust the bottom of a disposable foil roasting pan with cornmeal. Turn your cold dough onto a floured surface and knead in the dried cranberries and orange zest until they are evenly distributed. Shape the dough into a round loaf roughly 6 inches in diameter. Place the loaf into your prepared pan and dust the top with the remaining tablespoon of flour. Cover it and let it rise at room temperature until it expands to about 7 1/2 inches, which takes around 1 hour and 15 minutes.
- Preheat your oven to 500°F while the dough finishes rising. Use a very sharp knife to make a slash about 1/4 inch deep across the top of the loaf. Cover the pan tightly with foil and bake it on the lowest oven rack for 25 minutes. After that time, reduce the oven temperature to 450°F and remove the foil. Continue baking for another 25 to 30 minutes until the crust is a deep golden brown. Move the loaf to a wire rack and let it cool completely before slicing.
My Best Tips for Perfect Rustic Cranberry & Orange Bread
Make sure your water is just warm to the touch, as liquid that is too hot will kill the yeast instantly. I use a kitchen thermometer to ensure it stays between 70° and 75°F for the best activation.
I always use a microplane to zest the orange directly over the dough or flour so none of those essential oils get lost on a cutting board. This ensures the Rustic Cranberry & Orange Bread has the maximum amount of citrus aroma.
Do not skip the overnight chilling step, as it develops that complex, sourdough-like flavor and makes the sticky dough much easier to handle. The cold fermentation allows the gluten to relax, resulting in a better texture.
How I Like to Serve This Rustic Cranberry & Orange Bread
A thick slice tastes incredible when toasted and slathered with salted butter or a smear of honey walnut cream cheese. The heat from the toaster wakes up the orange oils and makes the crust extra crispy.
I also love using day-old leftovers of this Rustic Cranberry & Orange Bread to make the most fragrant French toast imaginable. The cranberries create little pockets of jammy sweetness that taste amazing with maple syrup.
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Print
Rustic Cranberry & Orange Bread
- Total Time: 1 hr 25 min
- Yield: 1 loaf (16 slices)
- Diet: Vegetarian
Description
A crusty, no-knead artisan bread studded with tart dried cranberries and fragrant orange zest. This rustic loaf features a chewy interior and a golden, crispy crust.
Ingredients
- 3 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons salt
- 1 1/2 teaspoons active dry yeast
- 1 cup dried cranberries
- 1 3/4 cups warm water (70° to 75°)
- 4 teaspoons grated orange zest
- 1 tablespoon cornmeal (for dusting)
Instructions
- Dissolve the yeast in the warm water in a small bowl. In a large bowl, whisk together 3 1/2 cups of flour and the salt. Stir the yeast mixture into the flour with a rubber spatula until a soft, sticky dough forms. Do not knead. Cover and let rise at room temperature for 1 hour.
- Punch down the dough and turn it onto a lightly floured surface. Pat into a 9-inch square. Fold into thirds to make a rectangle, then fold into thirds again to make a square. Place in a greased bowl, turning once to grease the top. Cover and let rise until almost doubled, about 1 hour.
- Punch down the dough and repeat the folding process. Return to the bowl, cover, and refrigerate overnight.
- Dust a disposable foil roasting pan with cornmeal. Turn the dough onto a floured surface and knead in the cranberries and orange zest. Shape into a 6-inch round loaf. Place in the pan and dust with the remaining 1 tablespoon of flour. Cover and let rise until expanded to about 7 1/2 inches, approximately 1 hour and 15 minutes.
- Preheat oven to 500°F. Slash the top of the loaf 1/4 inch deep with a sharp knife. Cover the pan tightly with foil. Bake on the lowest rack for 25 minutes.
- Reduce oven temperature to 450°F. Remove the foil and bake for another 25-30 minutes until deep golden brown. Cool on a wire rack.
Notes
Ensure the water is not too hot to avoid killing the yeast. The overnight chill is essential for flavor development.
- Prep Time: 30 min
- Rising/Chilling: 15 hr
- Cook Time: 55 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 129
- Sugar: 5g
- Sodium: 296mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: rustic cranberry orange bread, homemade artisan bread, cranberry orange loaf, no knead bread recipe, holiday baking