Description

This Cranberry Orange Bread is a delightful combination of tart cranberries and zesty orange in a moist, tender loaf. Perfect for breakfast or a holiday treat!

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:

1 tablespoon orange zest
¾ cup orange juice
⅓ cup vegetable oil
1 large egg

Mix-Ins:

1½ cups fresh or frozen cranberries (halved if large)
½ cup chopped walnuts (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
Combine Wet Ingredients: In another bowl, whisk together the orange juice, oil, and egg until fully combined.
Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined.
Add Mix-Ins: Gently fold in the cranberries and walnuts if using.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For a sweeter twist, drizzle with a simple orange glaze made of powdered sugar and orange juice.
Frozen cranberries do not need to be thawed before use.
Store at room temperature for up to 3 days or refrigerate for longer freshness.