Cranberry Orange Bread (Print View)

Moist quick bread with tart cranberries and bright orange flavor, great for breakfast or snack.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1 cup granulated sugar

03 - 1 ½ teaspoons baking powder

04 - ½ teaspoon baking soda

05 - ½ teaspoon salt

06 - 1 large egg

07 - ¾ cup freshly squeezed orange juice

08 - ½ cup vegetable oil or melted unsalted butter

09 - 1 tablespoon orange zest

10 - 1 teaspoon vanilla extract

11 - 1 ½ cups fresh or frozen cranberries, halved if large

12 - ½ cup chopped walnuts or pecans (optional)

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.

02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

03 - In a separate bowl, whisk egg, orange juice, oil (or melted butter), orange zest, and vanilla until uniform.

04 - Pour wet ingredients into dry and gently stir until just combined, avoiding overmixing.

05 - Fold in cranberries and nuts if using, ensuring even distribution.

06 - Pour batter into prepared loaf pan and smooth the surface evenly.

07 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

08 - Allow to cool in the pan for 15 minutes; then transfer to a wire rack to cool completely.

01 -

It feels like a secret handshake every time the citrus and cranberry flavors mingle to brighten your morning.
The quick prep and forgiving nature make it a reliable go-to that never disappoints.

02 -

Fresh cranberries will burst more in the oven, offering delightful pops, whereas frozen keep their shape better.
Adding nuts adds texture, but be sure to toast them lightly first for the best flavor.

03 -

Let batter rest for a few minutes before baking to hydrate the flour fully for extra moistness.
The zest is the secret weapon here—don't skimp on it as it truly makes the flavor pop.