Name: Cranberry Orange Bread
Ingredients: 2 cups all-purpose flour (or 1 cup flour + 1 cup pastry flour for lighter texture); 1 tbsp baking powder (fresh!); ½ tsp salt; 1 cup granulated sugar (or half white + half light brown sugar); 2 large eggs, room temperature; ½ cup vegetable oil (neutral oil like canola or avocado; melted butter for richer flavor); ½ cup fresh orange juice (about 1–2 oranges); 1 tbsp orange zest; 1½ cups fresh or frozen cranberries (coarsely chopped if desired); Optional: ½ cup toasted walnuts or pecans; Optional glaze: ½ cup powdered sugar + 1–2 tsp orange juice; Coat cranberries and nuts lightly with flour to prevent sinking.; Don’t overmix the batter; a few lumps are fine.; Toast nuts to enhance flavor.

Description

Hey friends! There’s nothing like the smell of something sweet and citrusy baking in the oven—it’s a warm, fragrant hug. This Cranberry Orange Bread is moist, tender, bursting with juicy cranberries, and infused with fresh orange flavor. Perfect for brunch, gifting, or a cozy breakfast treat, it’s simple, forgiving, and utterly delicious.

Ingredients

2 cups all-purpose flour (or 1 cup flour + 1 cup pastry flour for lighter texture)
1 tbsp baking powder (fresh!)
½ tsp salt
1 cup granulated sugar (or half white + half light brown sugar)
2 large eggs, room temperature
½ cup vegetable oil (neutral oil like canola or avocado; melted butter for richer flavor)
½ cup fresh orange juice (about 1–2 oranges)
1 tbsp orange zest
1½ cups fresh or frozen cranberries (coarsely chopped if desired)
Optional: ½ cup toasted walnuts or pecans
Optional glaze: ½ cup powdered sugar + 1–2 tsp orange juice

Tips:

Coat cranberries and nuts lightly with flour to prevent sinking.
Don’t overmix the batter; a few lumps are fine.
Toast nuts to enhance flavor.

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan, dust with flour, and line with parchment paper.
Mix dry ingredients: Whisk flour, baking powder, and salt in a large bowl.
Mix wet ingredients: Whisk sugar, eggs, oil, orange juice, and zest until smooth.
Combine: Pour wet ingredients into dry, folding gently until just combined. Stop when no dry streaks remain.
Fold in cranberries and nuts (if using) gently.
Bake: Pour batter into pan, smooth the top, and bake 50–60 minutes until golden and a toothpick comes out clean. Rotate pan halfway for even baking.
Cool: Let cool in the pan 15 minutes, then remove and cool completely on a wire rack before slicing.
Optional glaze: Drizzle over cooled bread for a sweet, citrusy finish.

Notes

White Chocolate: Fold in ½ cup white chocolate chips.
Lemon Twist: Use lemon juice and zest instead of orange.
Spiced: Add ½ tsp cinnamon + ¼ tsp nutmeg.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Vegan: Replace eggs with flax eggs and use plant-based milk.

Nutrition

Calories: 220 kcal
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g