Cranberry Orange Bread (Printable View)
Moist cranberry-orange loaf with zesty citrus and plump berries, perfect for breakfast or a sweet bite.
# 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 it with parchment paper for easy removal.
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 and well blended.
04 - Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the bread tender.
05 - Gently fold in the cranberries and chopped nuts (if using) with a spatula, 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 45–55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Tent with foil if the top browns too quickly.
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 -
- It comes together in one bowl system with no mixer required and almost zero cleanup stress.
- The balance of tart and sweet is addictive enough that you will hide the second slice from yourself.
02 -
- Overmixing the batter produces a dense rubbery loaf so stop folding the moment the flour disappears.
- Frozen cranberries can go straight in without thawing and actually streak the batter less than fresh ones do.
03 -
- Toss the cranberries in a spoonful of flour before folding them in because the light coating helps them stay suspended instead of sinking to the bottom.
- Zest the orange directly over the wet ingredients bowl so the essential oils fall straight in instead of drying out on a cutting board.