Cranberry Orange Bread (Print Version)
Moist loaf with tart cranberries and fresh orange zest, ideal for breakfast or an afternoon treat.
# What You Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1 cup (200 g) 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 (180 ml) milk
08 - ⅓ cup (80 ml) vegetable oil or melted butter
09 - 1 tablespoon orange zest (from 1–2 oranges)
10 - ½ cup (120 ml) freshly squeezed orange juice
11 - 1 teaspoon vanilla extract
→ Mix-ins
12 - 1½ cups (150 g) fresh or frozen cranberries, large ones halved
13 - ½ cup (60 g) chopped walnuts or pecans (optional)
# Directions:
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 mix until smooth.
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 with a spatula, distributing 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 45–55 minutes, or until a toothpick inserted into the center comes out clean. A few moist crumbs are acceptable.
08 - Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The orange zest perfumes the entire loaf so your kitchen smells incredible before you even take a bite.
- It uses one bowl for wet and one for dry, which means cleanup is almost embarrassingly easy.
- Frozen cranberries work beautifully so you can make this long after fresh ones disappear from stores.
02 -
- Overmixing the batter is the single biggest mistake and it turns a tender loaf into something dense and rubbery.
- Frozen cranberries do not need thawing and actually hold their shape better during baking.
03 -
- Toss the cranberries in a spoonful of flour before folding them in and they will suspend through the loaf instead of sinking to the bottom.
- The orange zest is where most of the aromatic oils live so zest right over the mixing bowl and never waste what falls on the counter.