Cranberry Orange Bread (Printable Version)
Moist loaf studded with tart cranberries and bright orange zest, great for breakfast or snacking.
# What You 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 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 milk, vegetable oil, orange zest, orange juice, and vanilla extract, and mix until well combined.
04 - Pour the wet mixture into the dry ingredients. Stir just until combined—do not overmix to keep the bread tender.
05 - Gently fold in the cranberries and nuts (if using) with a spatula, distributing them evenly throughout the batter.
06 - Transfer the batter into the prepared loaf pan and smooth the top with a spatula for an even finish.
07 - Bake for 50 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 remove to a wire rack to cool completely before slicing.
# Expert Suggestions:
01 -
- The contrast between tart cranberries and sweet orange zest is the kind of flavor pairing that makes you close your eyes on the first bite.
- It comes together in one bowl sequence with zero fancy techniques, making it the perfect gateway into quick bread baking.
02 -
- Frozen cranberries work beautifully straight from the freezer, but do not thaw them first because they will bleed pink streaks throughout your batter.
- The bread continues to set as it cools, so resist the urge to slice while it is still warm or the center will seem underbaked even when it is not.
03 -
- Rub the orange zest directly into the sugar with your fingertips before mixing, because this releases the oils and distributes orange flavor through every single bite.
- Check the bread at the 40 minute mark by loosely tenting it with foil if the top is browning too quickly, which happens in ovens that run hot.