Cranberry Orange Bread (Printable)
Moist, fragrant loaf studded with tart cranberries and fresh orange zest — great for breakfast or a sweet snack.
# 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 Steps:
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 stir until well combined.
04 - Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix to keep the bread tender.
05 - Gently fold the cranberries and nuts (if using) into the batter using a spatula, distributing them evenly without crushing the berries.
06 - Transfer 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 - Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The combination of tart cranberries and bright orange zest creates a flavor balance that tastes far more sophisticated than the effort required.
- It freezes beautifully, so you can stash a loaf away and pretend you baked something impressive on a random Tuesday morning.
02 -
- Overmixing the batter is the fastest way to turn this tender loaf into something rubbery and sad, so stop folding the moment the flour disappears.
- Frozen cranberries can go straight into the batter without thawing, and they actually streak the loaf with beautiful pink swirls as they bake.
03 -
- Toss the cranberries in a spoonful of flour before folding them in, because this simple trick prevents them from sinking to the bottom during baking.
- If your loaf is browning too quickly on top before the center is set, tent it loosely with aluminum foil for the last ten to fifteen minutes.