Cranberry Orange Bread
Cranberries make a slice of cake-like bread feel especially at home in an autumn kitchen. Molly Marzalek-Kelly’s Orange Cranberry Bread at King Arthur Baking pairs chopped cranberries with orange zest and a simple orange-juice glaze. The fruit appears throughout the crumb, giving each slice a different pattern rather than a separate layer of filling.
For brunch, we would place a few slices on a platter and keep the remaining loaf nearby, letting guests choose between a small taste and a full portion. Coffee or plain black tea gives the bread room to be the sweet part of the table. A second frosted bake would add less variety than something savory, such as eggs or a small cheese plate.
This is also a useful afternoon bake when you want something that can be sliced as people arrive. Build cooling time into your plan rather than rushing from oven to serving board. The source accepts fresh or frozen cranberries, which makes the ingredient list easier to plan around. Our menu suggestions are independent editorial ideas, not claims of recipe testing.
Recipe credit: Molly Marzalek-Kelly at King Arthur Baking. Read the full Orange Cranberry Bread recipe, quantities and baking instructions.