Cranberry Orange Bread (Printable)
Moist quick loaf studded with tart cranberries and bright orange zest, great for breakfast or an afternoon treat.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - ¾ cup milk
08 - ⅓ cup vegetable oil (or melted butter)
09 - 1 tablespoon orange zest (from 1–2 oranges)
10 - ½ cup freshly squeezed orange juice
11 - 1 teaspoon vanilla extract
→ Mix-ins
12 - 1½ cups fresh or frozen cranberries (halve large ones)
13 - ½ cup chopped walnuts or pecans (optional)
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, lightly beat the eggs. Add the milk, vegetable oil, orange zest, orange juice, and vanilla extract, then whisk until smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently just until combined. Be careful not to overmix, as this can make the bread tough.
05 - Gently fold in the cranberries and chopped nuts, if using, distributing them evenly throughout the batter.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
08 - Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The contrast of tart cranberries against the sweet, orange scented crumb is the kind of flavor pairing that makes you close your eyes on the first bite.
- It comes together in one bowl mentality with zero fancy techniques, making it the perfect low stress baking project for a lazy weekend morning.
02 -
- Frozen cranberries go straight in without thawing, and tossing them in a light dusting of flour before folding them in prevents them from sinking.
- The bread tastes significantly better the next day because the orange flavor deepens and the crumb settles into something more cohesive.
03 -
- Roll the orange firmly on the counter before zesting to release more of the essential oils from the peel, and you will notice the difference immediately.
- If the top starts browning too quickly around the 35 minute mark, tent it loosely with foil and let it continue baking until the center is set.