Description
Bright, zesty, and loaded with tart cranberries, this Orange Cranberry Bread is the perfect loaf for breakfast, brunch, or gifting. Soft, moist, and bursting with flavor, it’s a treat everyone will love.
Ingredients
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2 cups (250 g) all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1/2 tsp salt
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1 cup (200 g) granulated sugar
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1/2 cup (115 g) unsalted butter, softened
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2 large eggs
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1/2 cup (120 ml) orange juice, freshly squeezed
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1 tbsp orange zest
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1/2 cup (120 ml) plain yogurt or sour cream
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1 1/2 cups (150 g) fresh or frozen cranberries
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1 tsp vanilla extract
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Optional: 1/2 cup (60 g) chopped nuts
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
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Whisk together flour, baking soda, baking powder, and salt. Set aside.
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Beat butter and sugar until light and fluffy.
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Add eggs one at a time, then stir in vanilla, orange juice, and orange zest.
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Gradually fold in dry ingredients until just combined.
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Fold in cranberries and optional nuts.
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Pour batter into pan and smooth the top. Tap lightly to release air bubbles.
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Bake 55-65 minutes or until a toothpick comes out clean.
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Cool in pan 10-15 minutes, then transfer to a wire rack before slicing.
Notes
For a richer citrus flavor, always use freshly grated orange zest and fresh orange juice.
Toss cranberries in 1 tablespoon of flour before folding into the batter to prevent sinking.
If using dried cranberries, soak them in orange juice for 10 minutes before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baking
- Cuisine: American