Description

This Cranberry Orange Bread combines the tartness of fresh cranberries with the bright citrus flavor of orange zest and juice, creating a moist and flavorful quick bread perfect for breakfast, brunch, or a healthy snack. Enhanced with warm cinnamon and optional crunchy nuts, this easy-to-make loaf is a delightful treat that balances sweet and tangy notes in every bite.

Ingredients

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Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients

1/2 cup unsalted butter, softened
1 large egg
3/4 cup orange juice (freshly squeezed is best)
Zest of 1 large orange
1 teaspoon vanilla extract

Add-ins

1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup walnuts or pecans, chopped (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined and uniform.
Cream Wet Ingredients: In a separate bowl, cream the softened unsalted butter until smooth. Add the egg, freshly squeezed orange juice, orange zest, and vanilla extract, mixing thoroughly until all ingredients are incorporated.
Combine Wet and Dry Mixtures: Gently add the wet ingredient mixture into the dry ingredients. Stir carefully until just combined, taking care not to overmix. Some lumps in the batter are okay and help keep the bread tender.
Fold in Cranberries and Nuts: Fold the chopped cranberries and optional walnuts or pecans into the batter evenly, ensuring they are well distributed throughout.
Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly with a spatula to prepare for baking.
Bake the Bread: Bake in the preheated 350°F oven for 55 to 65 minutes. To check doneness, insert a toothpick into the center of the loaf; it should come out clean. If the top browns too quickly, loosely cover with aluminum foil for the last 15 minutes of baking to prevent burning.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then carefully transfer the loaf to a wire rack to cool completely before slicing to preserve texture.

Notes

For best flavor, use freshly squeezed orange juice and zest from a large orange.
Frozen cranberries can be used; do not thaw before adding to the batter to prevent bleeding color.
Optional nuts add crunch but can be omitted for a nut-free version.
Slicing the bread when fully cooled ensures cleaner slices and better texture.
Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.
This bread freezes well; wrap tightly and freeze for up to 2 months.