Cranberry Orange Bread (Printable Version)

Moist quick loaf studded with tart cranberries and bright orange zest, perfect for breakfast or an afternoon snack.

# 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.
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. Stir gently just until combined—avoid overmixing to keep the bread tender.
05 - Gently fold the cranberries and nuts (if using) into the batter with a spatula, distributing them evenly without crushing the berries.
06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even surface.
07 - Bake for 50 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.

# Helpful Hints:

01 -
  • The orange zest perfumes the entire loaf in a way that makes your kitchen smell like a bakery you actually want to sit down in.
  • It comes together in one bowl with no mixer required, which means less cleanup and more time to enjoy that second slice while it is still warm.
  • Frozen cranberries work beautifully, so you can make this long after fresh ones disappear from the stores.
02 -
  • Overmixing the batter builds gluten and produces a tough, rubbery loaf, so stop stirring the moment the last streak of flour disappears.
  • If the top starts browning too quickly around the 35 minute mark, tent it loosely with aluminum foil and let it finish baking underneath.
  • Frozen cranberries can go straight into the batter without thawing, and they actually bleed less than fresh ones do.
03 -
  • Toss the cranberries in a spoonful of flour before folding them in, and they will stay suspended throughout the loaf instead of sinking to the bottom.
  • The bread tastes even better the second day after the flavors have had time to mingle and settle, so bake it a day ahead if you can stand the wait.

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