Cranberry Orange Bread (Print Version)

Tender cranberry orange loaf studded with tart berries and bright orange zest — ideal for breakfast or tea.

# 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)

# Directions:

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, and stir until well combined.
04 - Pour the wet mixture into the dry ingredients. Stir gently just until combined—do not overmix, as this will make the bread tough.
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 45–55 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 remove it to a wire rack to cool completely before slicing.

# Insider Tips:

01 -
  • The combination of tart cranberries and bright orange zest creates a flavor balance that feels sophisticated but requires zero skill.
  • It comes together in one bowl mindset with pantry staples you probably already have.
  • This bread freezes beautifully, so you can stash half for a rainy Tuesday when you need something sweet with your coffee.
02 -
  • Frozen cranberries can go straight into the batter without thawing, and they actually streak less pink than thawed ones do.
  • If you overmix the batter, the bread will be dense and tough, so stop stirring the moment everything looks combined.
  • A toothpick with wet batter means it needs more time, but a few moist crumbs mean you have achieved perfection.
03 -
  • Toss the cranberries in a pinch of flour before folding them in to prevent them from sinking to the bottom of the loaf.
  • Rubbing the orange zest directly into the sugar with your fingertips releases the essential oils and infuses the entire batter with citrus flavor.

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