Cranberry Orange Bread
This Cranberry Orange Bread is soft, moist, and filled with fresh orange flavor and tangy cranberries. It’s an easy quick bread made with simple ingredients, perfect for breakfast, tea time, or holiday baking. Every slice delivers a comforting homemade taste with a bright citrus twist.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup fresh orange juice
- 1 tablespoon orange zest
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1½ cups fresh or frozen cranberries chopped
- 1 tablespoon flour to coat cranberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix orange juice, orange zest, melted butter, eggs, and vanilla until smooth.
- Gently combine the wet ingredients with the dry ingredients, mixing just until blended.
- Toss cranberries with 1 tablespoon flour, then fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Fresh orange zest gives the best flavor.
- Do not overmix to keep the bread tender.
- Bread can be stored at room temperature for 3 days or frozen for up to 3 months.