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Cranberry Orange Bread

This cranberry orange bread is a rustic, tender loaf bursting with tart cranberries and fragrant orange zest. The baking process enhances the vibrant flavors, resulting in a moist, golden crust with ruby-red berry specks throughout. Perfect for cozy mornings or festive gatherings, it offers a bright, satisfying bite with a soft crumb and a hint of citrus.
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar organic cane sugar preferred
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1/2 cup milk whole or dairy-free alternative
  • 1 large orange for zest
  • 1 1/2 cups fresh cranberries rinsed and drained

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Microplane or grater
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease a 9x5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Use a microplane or fine grater to zest the orange, only removing the bright outer peel and avoiding the bitter pith. Set the zest aside for later.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your bread.
  4. In a separate bowl, melt the butter and stir in the sugar until the mixture is smooth and slightly shiny. This helps the sugar dissolve and integrates the flavors.
  5. Add the eggs, one at a time, beating well after each addition. You’ll notice the mixture becoming creamy and slightly thickened.
  6. Stir in the orange zest and milk, mixing just until the batter is smooth and uniform. It should feel slightly thick but pourable.
  7. Gently fold in the fresh cranberries, being careful not to crush them. Their tart juice will start to stain the batter slightly.
  8. Pour the batter into your prepared loaf pan, smoothing the top with a spatula so it’s level and ready for baking.
  9. Bake in the preheated oven for 50 to 60 minutes. The bread is done when the top is golden, and a toothpick inserted into the center comes out clean or with moist crumbs.
  10. Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely, which helps set the crumb and prevents sogginess.
  11. Slice the bread once cooled, revealing the ruby-red cranberries and bright orange flecks throughout. Serve slightly warm or at room temperature for the best flavor.

Notes

For an extra burst of citrus flavor, consider adding a splash of orange liqueur or lemon juice to the batter. To keep cranberries from sinking, fold them gently and toss in a little flour before mixing if needed.