Description
This Cranberry Orange Bread combines tart cranberries and bright orange zest for a perfectly moist, bakery-style loaf. Easy to make in under an hour, it’s the ideal recipe for breakfast, brunch, or holiday gatherings. Enjoy a balance of sweet and tangy flavors in every slice!
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 3/4 cup fresh orange juice (about 2–3 oranges)
- 1 tbsp orange zest
- 1 large egg, room temperature
- 1 cup fresh cranberries (or frozen, unthawed)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together vegetable oil, orange juice, orange zest, and egg until blended.
- Gradually fold the wet mixture into the dry ingredients until just combined—avoid overmixing.
- Gently fold in cranberries. For even distribution, toss cranberries in 1 tbsp of flour before adding.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack for 30 minutes before slicing.
Notes
Use fresh-squeezed orange juice for best flavor. You can substitute vegetable oil with melted coconut oil or applesauce. For added crunch, mix in 1/2 cup chopped walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 178
- Sugar: 17g
- Sodium: 175mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: cranberry orange bread, holiday baking, quick bread, citrus loaf, festive dessert