Cranberry Orange Bread (Printer-Friendly)
Tender citrus-scented loaf studded with cranberries and optional nuts—ideal for breakfast or a sweet snack.
# What You'll 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 (halve large ones)
13 - ½ cup (60 g) chopped walnuts or pecans (optional)
# How to Make It:
01 - Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated 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, freshly squeezed orange juice, and vanilla extract, then whisk until smooth and well combined.
04 - Pour the wet mixture into the dry ingredients. Stir gently just until combined—do not overmix, as this can make the bread tough.
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. A few moist crumbs are acceptable. Check at the 45-minute mark to avoid overbaking.
08 - Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing into 8–10 servings.
# Expert Advice:
01 -
- The orange zest perfumes the entire loaf so your kitchen smells incredible while it bakes.
- It uses one bowl logic and zero fancy techniques, making it foolproof even on a stressed Tuesday.
- Tart cranberries punctuate every bite with little bursts that balance the sweetness perfectly.
02 -
- Frozen cranberries work beautifully straight from the bag, but do not thaw them first or they will bleed pink streaks throughout your batter.
- The bread continues to cook in the pan after you pull it from the oven, so a toothpick with a few moist crumbs means perfectly moist bread once cooled.
03 -
- Toss the cranberries in a spoonful of flour before folding them in to prevent them from sinking to the bottom of the loaf.
- Zest your oranges before juicing them, because once you cut into the fruit getting good zest becomes nearly impossible.