Description

This Cranberry Orange Bread is a delightful quick bread bursting with fresh cranberries and zesty orange flavor. Perfect for breakfast or a holiday treat, this moist and tender loaf combines bright citrus notes with the tartness of cranberries, complemented by a hint of crunchy nuts. Easy to make and baked to golden perfection, it’s a wonderful way to brighten your morning or snack time.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon orange zest

Wet Ingredients

¾ cup fresh orange juice
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Add-ins

1 ½ cups fresh or frozen cranberries (halved if large)
½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest until evenly combined. This creates a flavorful base for your bread.
Mix Wet Ingredients: In a separate bowl, whisk together fresh orange juice, vegetable oil, the large egg, and vanilla extract until smooth and well blended, preparing the liquid base for the batter.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until moistened. Be careful not to overmix to keep the bread tender and light.
Add Cranberries and Nuts: Gently fold in the fresh or frozen cranberries and the optional chopped walnuts or pecans, distributing them evenly throughout the batter without crushing the berries.
Fill the Loaf Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula or the back of a spoon for a uniform bake.
Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cool: Allow the bread to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.

Notes

For a sweeter twist, drizzle with an orange glaze made from powdered sugar and orange juice once the bread has cooled.
If fresh or frozen cranberries aren’t available, you can substitute dried cranberries, but reduce the quantity to 1 cup to avoid excess dryness.