Description

This Cranberry Orange Loaf is a delightful, moist, and flavorful bread perfect for breakfast, brunch, or an afternoon treat. Bursting with the tartness of fresh cranberries and the bright, citrusy notes of orange zest and juice, this loaf combines a tender crumb with a golden crust. Ideal for using seasonal fruit, it bakes into a beautiful golden-brown finish and offers a perfect balance of sweetness and tang.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup fresh orange juice (about 1 orange)
1 tablespoon orange zest (from about 1 orange)

Fruit

1 cup fresh cranberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Prepare Wet Ingredients: In a separate bowl, combine the melted unsalted butter, eggs, milk, vanilla extract, fresh orange juice, and orange zest, mixing gently until just blended.
Combine Wet and Dry Mixtures: Slowly fold the wet mixture into the dry ingredients, mixing carefully to avoid overworking the batter.
Add Cranberries: Gently fold in the fresh cranberries last, ensuring they are distributed evenly without breaking them.
Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until the top turns golden brown and a inserted toothpick comes out clean.
Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

For a sweeter loaf, consider sprinkling a little sugar on top before baking.
Fresh cranberries can be substituted with frozen ones; just do not thaw before adding to the batter to prevent color bleeding.
You can substitute whole milk with buttermilk for a richer flavor.
Orange zest can be intensified by using a microplane grater for finer zest.
Store leftover loaf wrapped at room temperature for up to 3 days or refrigerate for up to a week.