Cranberry Orange Bread

The first time I baked this cranberry orange bread, the house filled with such a delightful aroma that my curiosity got the better of me—I couldn't wait to taste the burst of tart cranberries blended with bright orange zest in every moist slice.

I remember the first unexpected visitors arriving just as I pulled this bread from the oven, and how sharing it sparked an impromptu brunch full of laughter and compliments.

Ingredients

• All-purpose flour: I always reach for organic, unbleached flour for a cleaner taste and lighter crumb.
• Fresh cranberries: Halving large ones keeps the tart pops balanced without overwhelming bites.
• Orange zest: Using a microplane to zest preserves all the fragrant oils, making the flavor really shine.

Instructions

Get Everything Ready:

Preheat your oven and prepare your loaf pan whether by greasing and flouring or lining with parchment to ensure a perfect release later.

Mix Dry Ingredients:

Whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined—the scent of the powdered orange peel starts flirting here!

Whisk Wet Ingredients:

Combine egg, fresh orange juice, oil or melted butter, orange zest, and vanilla in another bowl until the mixture is smooth and fragrant.

Fold with Care:

Pour wet into dry and gently stir just until you no longer see flour streaks—overmixing steals the tender crumb you want.

Add the Fun Bits:

Fold in cranberries and nuts if you're feeling adventurous, careful they stay evenly distributed.

Bake to Glory:

Pour the batter into your pan and smooth the top, then let the oven work its magic for 50 to 60 minutes, watching for that toothpick to come out clean.

Cool Down:

Let it cool in the pan briefly before transferring to a wire rack for full cooling—this moment builds the perfect texture for slicing.

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This bread quickly became more than food for me—it turned into a staple of cozy mornings and a bridge between hectic days, a small celebration in every slice.

Serving Ideas That Clicked

I love serving this bread warm with a pat of butter or a drizzle of honey—it transforms simple moments into special ones and always brings smiles around the table.

Keeping It Fresh

Wrap the bread tightly after it cools to maintain moisture and flavor, or slice and freeze portions to thaw gently on busy mornings.

A Time This Recipe Saved the Day

Once when the power went out unexpectedly, I used this bread and fresh oranges to whip together a comforting brunch that lifted spirits despite the gloom.

• Always keep extra zest and frozen cranberries in your freezer for last-minute baking wins
• If you forget an ingredient, the bread is forgiving enough to improvise with what you have
• Using parchment paper really saves cleanup effort and helps keep your loaf intact

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Thanks for spending time in the kitchen with me on this one—may your cranberry orange bread always come out moist, fragrant, and full of joy.

Recipe Questions & Answers

→ What type of flour works best for this bread?

All-purpose flour provides the right texture and structure for a moist, tender crumb in this bread.

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well; simply fold them into the batter without thawing to prevent color bleed.

→ Is it possible to substitute butter for vegetable oil?

Using melted unsalted butter adds richness and a slightly different flavor while keeping the bread moist.

→ How can I add a glaze to the bread?

Mix powdered sugar with fresh orange juice and drizzle it over the cooled bread for a simple, bright glaze.

→ What is the best way to store this bread?

Wrap at room temperature for up to 3 days or freeze it for up to 2 months to maintain freshness.

→ Can nuts be omitted or substituted?

Nuts are optional; you can omit them or use walnuts or pecans for added texture and flavor.