Cranberry Orange Bread (Print View)

Moist loaf studded with tart cranberries and zesty orange, ideal for breakfast or an easy sweet snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted and cooled
07 - 2 large eggs
08 - 3/4 cup freshly squeezed orange juice
09 - 1 tablespoon orange zest (from about 1 large orange)
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 1/2 cups fresh or frozen cranberries, coarsely chopped
12 - 1/2 cup chopped walnuts or pecans (optional)

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease generously.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, combine the melted butter, eggs, orange juice, orange zest, and vanilla extract. Whisk until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix to keep the bread tender.
05 - Gently fold the chopped cranberries and nuts (if using) into the batter with a few light strokes.
06 - Spoon the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
07 - Bake for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
08 - Remove from the oven and let the bread cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

# Expert Hints:

01 -
  • The contrast between tart cranberries and sweet orange zest is the kind of flavor pairing that makes people close their eyes when they take a bite.
  • It is a true one bowl wonder that comes together in under fifteen minutes of active effort.
02 -
  • Overmixing the batter is the fastest way to turn this tender loaf into something rubbery, so stop stirring the moment the flour disappears.
  • Tossing the chopped cranberries in a light dusting of flour before folding them in keeps them from sinking to the bottom of the loaf.
03 -
  • Use a microplane to zest your orange directly into the wet ingredient bowl so you capture every drop of the essential oils.
  • The bread is fully done when the top is golden brown and the edges pull slightly away from the sides of the pan.

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