Orange Cranberry Bread
Brighten your mornings with this delectable Orange Cranberry Bread, a citrusy, subtly sweet loaf brimming with bursts of tart, fresh cranberries. This recipe combines the zesty flavor of freshly grated orange zest and a splash of vibrant orange juice with the buttery richness of a melt-in-your-mouth quick bread. The tender crumb, thanks to the perfect balance of wet and dry ingredients, is studded with juicy cranberries for a festive and flavorful finish. Ready in just over an hour, this easy-to-make bread is perfect for breakfast, a holiday brunch, or as a giftable homemade treat. Enjoy its moist texture and vibrant flavors with a steaming cup of coffee or tea, and don’t miss the chance to share this citrus-infused delight with loved ones.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 tablespoon orange zest
- 0.75 cups fresh orange juice
- 0.25 cups unsalted butter, melted
- 1 large egg
- 1 cup fresh cranberries, roughly chopped
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the orange zest to evenly distribute it throughout the dry ingredients.
In a separate medium bowl, combine the orange juice, melted butter, egg, milk, and vanilla extract. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter will be thick.
Fold in the chopped cranberries until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. Begin checking for doneness at the 45-minute mark.
Once baked, remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, carefully turn the loaf out onto a wire rack to cool completely.
Slice the bread and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 434.3 g | 158% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 226.8 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 151 mg | 12% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
