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Cranberry Orange Bread

This cranberry orange bread is a moist, tender loaf filled with tart fresh cranberries and bright citrus zest. It’s baked until golden with a slightly crackly crust, bursting with flavor and visual appeal. The aroma combines tangy cranberries and zesty orange, evoking cozy winter mornings and holiday cheer.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour preferably sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter melted and cooled slightly
  • 2 large eggs at room temperature
  • 1/4 cup orange juice freshly squeezed
  • 1 tablespoon orange zest about one large orange
  • 1 cup fresh cranberries washed and dried

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter and lightly dust with flour or line it with parchment paper for easy removal.
  2. In a small bowl, zest your orange to get about 1 tablespoon of zest, then juice the orange to extract roughly 1/4 cup of fresh juice. Set both aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This creates a light, airy base for your bread.
  4. In another bowl, whisk together the granulated sugar, melted butter, eggs, orange juice, and orange zest until the mixture is smooth, slightly frothy, and fragrant with citrus.
  5. Pour the wet mixture into the bowl with the dry ingredients and gently fold together with a spatula until just combined—be careful not to overmix, as this keeps the bread tender.
  6. Stir in the fresh cranberries, tossing them lightly in a little flour beforehand if you like to prevent sinking. Fold them into the batter gently, so they stay evenly distributed.
  7. Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Sprinkle a few extra cranberries or a light dusting of sugar on top if desired.
  8. Bake in the preheated oven for about 55 to 60 minutes, until the top is golden and a toothpick inserted into the center comes out clean. If the crust browns too quickly, tent the loaf with foil halfway through baking.
  9. Once baked, remove the bread from the oven and transfer it to a cooling rack. Let it rest for at least 15 minutes — this helps the crumb set and makes slicing easier.
  10. Slice the bread using a serrated knife, revealing the vibrant cranberries and bright orange streaks inside. Serve warm or at room temperature and enjoy the comforting aroma and flavors.

Notes

You can substitute dried cranberries soaked in warm water for a less juicy but equally flavorful loaf. For a dairy-free version, replace butter with coconut oil or applesauce, and eggs with flaxseed or chia seed mixture.