Cranberry Orange Bread (Printable)

Moist cranberry and orange loaf studded with tart berries and optional nuts; bright citrus notes.

# What You'll 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 - ½ cup unsalted butter, melted and cooled
07 - 2 large eggs
08 - ¾ cup freshly squeezed orange juice
09 - 1 tablespoon orange zest (from about 1 large orange)
10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1½ cups fresh or frozen cranberries, coarsely chopped
12 - ½ cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or grease generously.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, combine the melted butter, eggs, orange juice, orange zest, and vanilla extract. Whisk until smooth and fully blended.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix.
05 - Gently fold the chopped cranberries and nuts (if using) into the batter until evenly distributed.
06 - Transfer the batter to the prepared loaf pan and smooth the top with a spatula for an even surface.
07 - Bake for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
08 - Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing.

# Helpful Tips:

01 -
  • The tart cranberries and bright orange zest balance each other perfectly without needing a ton of sugar.
  • It comes together in one bowl with no mixer required, which means less cleanup and more time to enjoy a warm slice.
02 -
  • Overmixing the batter is the fastest way to end up with a dense tough loaf, so stop stirring while there are still a few streaks of flour visible.
  • Toss the cranberries in a spoonful of flour before folding them in to keep them from sinking to the bottom.
03 -
  • If the top starts browning too quickly around the 40 minute mark, tent it loosely with aluminum foil and continue baking.
  • The bread tastes even better the next day because the flavors meld overnight, so try to resist eating the whole thing immediately.

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