This Orange Cranberry Bread is sweet, moist, and perfectly dense. It’s infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.

If I’ve learned anything from my Cranberry Orange Trifle and my Slow Cooker Cranberry Apple Cider, it’s that I love cranberry and orange together. Especially in sweets!

I mean, what could be better than the tart flavor of cranberry and the tangy flavor of orange made better with some sugary sweetness?

This Orange Cranberry Bread is a new cranberry orange favorite! It’s moist and sweet, has just the right amount of cranberry and orange flavor, and is topped off with a super simple orange glaze.

It’s so good and takes just 15 minutes to prep! Perfect for Christmas breakfast or Thanksgiving brunch.

Ingredients Needed:

• Butter: melted butter gives the bread a moist, perfectly dense texture.
• Plain Greek Yogurt: yogurt is the key to an ultra moist sweet bread.
• Sugar: use 1 cup if you like it less sweet or 1 ¼ cups if you prefer it on the sweeter side.
• Eggs: binds everything together so the Cranberry Orange Bread can hold its shape.
• Vanilla: adds flavor depth and warmth.
• Orange Juice: use freshly squeezed orange juice for the best flavor.
• All-Purpose Flour: fluffed and leveled.
• Baking Powder: keeps the bread lighter and fluffier.
• Salt: cuts the sweetness and enhances the flavors in the bread.
• Orange Zest: add more or less to taste. The zest of 1 or 2 oranges will do the trick!
• Cranberries: fresh or frozen will work.
• Glaze: we’re topping our bread off with a two-ingredient orange glaze made with powdered sugar and orange juice.

How to Make Cranberry Orange Bread

This Orange Cranberry Bread recipe takes a quick 15 minutes to prep before you pop it in the oven. So simple and so perfect!

1. Make the batter: combine wet ingredients, then add the dry. Mix only until combined!
2. Stir in cranberries: halving the large ones ensures that you get an even distribution of berries!
3. Spread into a pan and bake: I like to dot with extra berries for a festive look!
4. Bake: Transfer the batter to a greased loaf pan, then bake until a toothpick comes out clean or with a few moist crumbs. Remove from the oven to cool, then add the glaze.

Orange Cranberry Bread FAQs

Tips and Notes

• Grease the pan. This makes it so much easier to get the bread out when it’s done baking.
• Use 8×4 or 9×5. Either size of loaf pan will work, but it will bake more quickly in a 9×5 pan so it’s important to keep an eye on it in the oven.
• Use a glass or light colored non-stick pan. Darker colored pans can cause the outside of the bread to burn.
• Don’t over-mix. Overworked gluten can become tough and dry. Mix the batter only until just combined.
• Check for doneness. The cranberries you use, the oven you have, the pan you use, and even the elevation can affect the baking time. So, it’s important to focus on doneness rather than time. To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s good to go.
• Halve the cranberries. Slicing your cranberries in half will prevent that big pop of sour cranberry flavor when you bite into one. I like that flavor to be more evenly distributed with smaller pieces.

Variations

• Use another fruit. This recipe works great with any other citrus or any other berries.
• Add nuts. Cranberry walnut is a classic! Feel free to add a handful of chopped walnuts (or another type of nut) to the batter OR sprinkle them over the top of the loaf.
• Frost it. Swap the glaze out for cream cheese frosting to make it even more dessert-y.

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Coconut Bread with Cream Cheese Glaze + VIDEO

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Orange Cranberry Bread

This Cranberry Orange Bread is sweet, moist, and perfectly dense. It's infused with so much orange flavor, has the perfect pop of tart cranberry flavor, and is topped with a simple and sweet orange glaze.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 slices

Calories 239cal

Author Ashley Fehr

Ingredients

• ½ cup melted butter
• ½ cup plain Greek yogurt (100 grams)
• 1 cup sugar (200 grams) Use up to 1 ¼ cups for a sweeter bread
• 2 large eggs
• 1 teaspoon vanilla
• ¼ cup freshly squeezed orange juice (1 navel orange)
• 1 ½ cups all purpose flour (195-200 grams fluffed and levelled)
• 2 teaspoons baking powder
• ½ teaspoon salt
• zest of 1 orange (or 2, if you like things tangy!)
• 1 cup fresh or frozen cranberries (*I like to halve the large ones so they incorporate more evenly)

Glaze

• ½ cup powdered icing sugar
• 1-2 tablespoons orange juice

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″ — it will bake a little more quickly) loaf pan (I recommend glass or light colored non-stick pan).
• In a large bowl whisk together butter, yogurt and sugar. Add eggs, vanilla and juice and whisk until smooth.
• Add flour, baking powder, salt and orange zest and stir just until combined. Fold in cranberries.
• Spread into prepared loaf pan and dot with a few extra cranberries if desired.
• Bake at 350 degrees F for 60-70 minutes, (covering loosely with foil after 40 minutes or when top is golden to prevent further browning), until a toothpick in the bread comes out clean or with moist crumbs.

Glaze

• Gradually stir orange juice into powdered icing sugar until desired consistency is reached — you may not need all of the juice! For clean lines, you want a thicker glaze.
• Drizzle over loaf before serving.Cool to room temperature before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

Video

Notes

Tips and variations:

*This recipe works great with any other citrus and any berries!

*Frozen berries can slow down the baking time slightly — watching for doneness is more important than the actual bake time as that can depend on oven, type and size of pan, elevation, etc. 

*Halving large cranberries will prevent that big pop of sour cranberry flavor when you bite into one — this is easily done when fresh or frozen. 

*Tint the glaze pink by using cranberry juice instead of orange!

Nutrition

Calories: 239cal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 173mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 307IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

The post Orange Cranberry Bread appeared first on The Recipe Rebel.

This Creamy Fruit Salad Recipe is made with a Homemade Vanilla Fruit Salad Dressing — no pudding mix here!

See the step by step recipe video down in the recipe card.

Warm weather is on the way and that means it’s fruit salad season!

This Creamy Fruit Salad is made with a homemade vanilla fruit salad dressing that we absolutely love.

We even love it on its own, poured warm over some of these Whole Wheat Pancakes or French Toast Casserole, with loads of fresh fruit!

It is the perfect sweet treat when you have some fruit you need to use up, or you’re trying to keep things on the healthier side.

It’s a great way to end your summer cookouts or barbecues!

What fruit can you put in fruit salad?

Whatever you want! But here are some tips:

• Skip the bananas: I know, there are some who throw them in but I find the whole salad tastes like banana, and they tend to get soft and mushed pretty quickly.
• Stick to fruit you enjoy! This seems like an obvious one, but if you don’t enjoy the flavor or texture of a certain fruit, even one in the recipe below, just leave it out! Chances are you won’t enjoy it in fruit salad either.
• Aim for an equal amount of each fruit, though I like to go a little heavier on the strawberries here because we love them.

Fruit Salad Tips & Tricks:

• This fruit salad is naturally vegetarian, egg free and gluten free, just be sure to check all of your packages and ensure nothing has been contaminated before serving to those with allergies.
• You can easily make this fruit salad recipe dairy free and vegan by using almond or coconut milk.
• You can boost the protein by adding a little plain Greek yogurt to the dressing before serving.
• Fruit salad generally doesn’t keep and shouldn’t be made in advance, though I’ve included a few tips below to prep the different components ahead and make your life a little easier!

Tips to Prep Ahead:

• If you want to make the recipe and have it keep for several hours, be sure to use strawberries, blueberries, blackberries, grapes and stay away from the very juicy or citrusy fruit like oranges, pineapple and kiwi. They will release a lot of juices in just a few hours, so if you add them, be sure you are serving right away and won’t have a lot left over. Otherwise, stick to berries and grapes to be safe.
• Make the dressing a day or two in advance, store in the fridge and then just combine before serving. The dressing can be refrigerated for up to 1 week if you use the freshest ingredients possible.
• You can also simply have your fruit washed and chopped in the fridge, then you are ready to throw this fruit salad together at a moment’s notice.

More fruit salad recipes!

• Christmas Fruit Salad is delicious any time of year — it’s made with red and green fruit!
• Hawaiian Fruit Salad is full of fun, tropical flavors!

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Creamy Fruit Salad Recipe with Homemade Vanilla Dressing + VIDEO

This Creamy Fruit Salad Recipe is made with a Homemade Vanilla Fruit Salad Dressing — no pudding mix here!

Course Breakfast, Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 8 servings

Calories 133cal

Author Ashley Fehr

Ingredients

• 1 ½ cups 1% milk
• 1/4 cup granulated sugar (reduce to 3 tablespoons for less sweet dressing)
• 1 ½ tablespoons corn starch
• 2 teaspoons vanilla
• 2 cups fresh strawberries, quartered (260 grams)
• 1 cup fresh blueberries (150 grams)
• 1 cup fresh blackberries (135 grams)
• 1 cup mandarin oranges canned, drained of juice (189 grams or 284ml can)
• 1 cup fresh pineapple chunks (155 grams)
• 1 cup red grapes (173 grams)
• 2 kiwi peeled and sliced

Instructions

• In a medium skillet, whisk together milk, sugar and corn starch. Cook over medium-low heat, whisking constantly, until thickened, about 8-10 minutes (it won't be thick like pudding, it is a dressing — but it will thicken considerably).
• Stir in vanilla. Remove from heat and let cool to room temperature (you can speed this up by refrigerating for 30 minutes).
• In a large bowl combine strawberries, blueberries, blackberries, oranges, kiwi, pineapple and grapes. Whisk the cooled dressing and pour over fruit. Toss to coat (be gentle — you don't want mush!).
• Serve at room temperature or chill to serve later. If making ahead, only add the dressing 1-2 hours before serving.

Video

Notes

*One serving is roughly 1 cup

Nutrition

Calories: 133cal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 22mg | Potassium: 337mg | Fiber: 4g | Sugar: 24g | Vitamin A: 347IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 1mg

The post Creamy Fruit Salad Recipe appeared first on The Recipe Rebel.

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The weather is getting warmer and I am craving all the fresh, light, summery food! Fruit salad is one of those things that can be overlooked at a summer cookout, but since I am not a green-leafy-salad-eater (notice there’s no salad category around here??), I appreciate when fruit salad makes an appearance

Last Spring I shared this Creamy Fruit Salad with Homemade Vanilla Dressing, and I loaded it up with all my favorite fruit and a creamy custard fruit salad dressing.

If you’ve ever had a Mountain of Fruit Waffle at Cora’s, this is like that, minus the waffle They do make some pretty incredible waffles, and the combo is ridiculously good. If you ever have leftover fruit salad, I bet it would make an awesome waffle topping for brunch the next morning.

This time, I wanted to stick closer to a theme with my fruit (sometimes when you get too many different kinds all in one bowl flavors get a little muddled), and I love the fresh, tropical flavors in this Hawaiian Fruit Salad.

Because I love pineapple in everything, as I hope you do, too! If you’re looking for some savory pineapple recipes, check out these Hawaiian Chicken Burgers, Hawaiian Ham and Pineapple Skewers or this Hawaiian Chicken from my friend Holly.

It would be hard for me to choose a favorite!

How to make Hawaiian Fruit Salad with substitutions:

• This fruit salad recipe is naturally gluten-free, but double check all of your packages to be sure.
• This Hawaiian fruit salad recipe can easily be made dairy-free by swapping out the regular yogurt for your favorite variety of dairy-free yogurt.
• Feel free to mix up the fruit you use for this salad — almost any fruit will go well with this dressing! I chose fruit that I think is most “Hawaiian” (not that I am Hawaiian or know anything about Hawaiian culture).

This Hawaiian Fruit Salad Dressing:

For this fruit salad recipe, I used a Honey Lime Yogurt dressing with added coconut extract. You can definitely mix this up, and use flavored yogurt, or different extracts, or skip the yogurt altogether and make more of a glaze.

The important thing to note is that thick creamy fruit salad dressing recipes don’t sit well when combined with the fruit. The juices that are released from the fruit water down the dressing and make it thin and not very appealing.

How to make Fruit Salad ahead:

Fruit salad is best made just an hour or two before you’re going to serve it — there’s really no way around that!

If you need to prep this Hawaiian fruit salad ahead, here’s what you can do:

• Chop the pineapple, the mangoes, the kiwi, and drain your mandarin oranges. Store in separate, small containers in the refrigerator. Store up to 2 days in advance.
• Stir together your dressing ingredients, and refrigerate up to 2 days in advance.
• Slice your bananas, and stir everything together just before serving.

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Hawaiian Fruit Salad with Honey Lime Yogurt Dressing

This Hawaiian Fruit Salad recipe is full of tropical flavors and a honey lime yogurt dressing with hints of coconut! Loaded with pineapple, bananas, mango, oranges and kiwi, it’s the perfect side or dessert for any summer meal! 

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 128cal

Author Ashley Fehr

Ingredients

• 1 cup pineapple chopped
• 1 cup bananas thickly sliced
• 1 cup mango chopped
• 1 cup kiwi sliced
• 1 cup mandarin oranges canned, drained

Honey Lime Yogurt Dressing

• 1/4 cup plain low fat Greek yogurt
• 2 tablespoons liquid honey
• 2 tablespoons pineapple juice
• 1/4 teaspoon coconut extract to taste
• zest from ½ a lime (optional, to taste)

Instructions

• Add all fruit to a large bowl.
• In a small bowl, whisk together yogurt, honey, pineapple juice, coconut extract and lime zest if desired. Start small with the extract and lime zest, and add and adjust as needed to suit your tastes. 
• Drizzle over fruit in bowl, and stir gently to combine. Refrigerate for 1-2 hours or serve immediately (it will be best if the fruit and dressing is chilled).

Video

Nutrition

Calories: 128cal | Carbohydrates: 31g | Protein: 2g | Sodium: 5mg | Potassium: 374mg | Fiber: 3g | Sugar: 23g | Vitamin A: 585IU | Vitamin C: 62.9mg | Calcium: 40mg | Iron: 0.4mg

The post Hawaiian Fruit Salad Recipe appeared first on The Recipe Rebel.

I hope you guys aren’t tired of cranberry recipes (Cranberry Cake with Caramel Sauce or White Chocolate Cranberry Cupcakes anyone?). I’m not sure what it is, but I just can’t get enough cranberry once winter hits and Christmas is coming. Maybe it’s that vibrant red color that makes everything seem a little more festive.

I love how it works just as well with sweet and savory dishes, too. I’m a big fan of adding fruit and other sweet touches to my savory recipes to get that perfect balance of sweet and salty (and maybe spicy or sour).

When I was coming up with my list of holiday recipes that I wanted to bring to you guys this Christmas season, I swear probably half of them had cranberry as a main component. Now, I’m going to try to get a little more adventurous and try some new things, too, but don’t be surprised if they’re taking up a lot of space here on The Recipe Rebel.

Tell me: what are your favorite flavors to add to holiday dishes? Cranberry? Citrus? Chocolate? Mint? Chocolate and mint is another of my favorite holiday combos, but I don’t make  a lot of chocolate and mint desserts for potlucks and gatherings because I know there are people who — gasp — don’t like mint (I know, right?). Tell me you’re not one of those people!

Do you have a must-have holiday dessert? A tradition that you make every year? I don’t really, because I just love creating new recipes, but I’m really interested to see what your favorite holiday dessert is!

If you wanted to keep things super simple, you can use canned whole berry cranberry sauce instead of making your own. The cranberry sauce is really, really simple, but it does take a little time to cool it completely (which is absolutely necessary!). You can also make it easier on yourself by using a vanilla cake mix (prepared) or go all out and make it from scratch. I love recipes like this that offer a variety of shortcuts for when you’re in a crunch, or homemade options for something really special.

The one thing I really like to take the easy way out on is the pudding. I have tried a few different vanilla pudding recipes, and I just can’t find any that I actually like as much as the boxed. Don’t tar and feather me just yet! It’s not that I haven’t tried (I’ve tried) but it just doesn’t taste the same, and I’m not really a fan. Who out there has a really great vanilla pudding recipe that can convert me??

If making vanilla cake from scratch, this is my favorite recipe!

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Cranberry Orange Trifle

This Cranberry Orange Trifle is a fun, festive holiday dessert!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 424cal

Author Ashley Fehr

Ingredients

Cranberry sauce:

• 3 cups fresh or frozen cranberries
• 1 cup water
• 3/4 cup sugar
• 1 tablespoon corn starch
• 1 tablespoon water

Trifle

• 1 9×13″ vanilla cake (you can use a cake mix, or use my favorite vanilla cake recipe noted above the recipe)
• 2 boxes instant vanilla pudding
• 3 cups milk
• 2 284 mL cans mandarin orange segments or slice some up yourself if you want
• 3 cups whipped cream or whipped topping

Instructions

• Make cranberry sauceIn a medium pot, add cranberries, 1 cup water and sugar. Bring to a simmer over medium-high heat, then reduce heat to medium and cook for about 10 minutes until berries are softened and starting to burst.
• Combine corn starch and 1 tablespoon water in a small bowl and add to cranberries, stirring until thickened.
• Remove from heat and cool to room temperature (you can speed this up by stashing in the fridge or freezer).
• Drain mandarin oranges and reserve juice — you should get about 1 cup.
• Combine pudding mixes, reserve orange juice, and 3 cups milk (or enough milk to make 4 cups liquid) with a whisk until smooth. Set aside.
• Cut cake into 1″ cubes.
• In 12 small jars or dessert bowls, layer half of cake, pudding, cranberry sauce and mandarins, then repeat with the second half. Spread whipped cream on top and refrigerate until ready to serve.

Nutrition

Calories: 424cal | Carbohydrates: 70g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 439mg | Potassium: 131mg | Fiber: 1g | Sugar: 49g | Vitamin A: 550IU | Vitamin C: 3.5mg | Calcium: 186mg | Iron: 0.9mg

The post Cranberry Orange Trifle appeared first on The Recipe Rebel.