Description

This Cranberry Orange Loaf is a moist, flavorful quick bread bursting with fresh cranberries and bright orange zest. Perfectly spiced and lightly sweetened, it’s a delightful treat for breakfast or dessert that combines the tartness of cranberries with the sweet citrus aroma of orange. Easy to prepare and baked to a golden brown, this loaf is sure to be a seasonal favorite.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 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
1/2 cup fresh orange juice (about 1 large orange)
1 tablespoon orange zest (from about 1 large orange)

Fruit

1 cup fresh cranberries

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and aerated.
Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, milk, vanilla extract, fresh orange juice, and orange zest until just combined, taking care not to overmix.
Fold Wet into Dry Ingredients: Gently fold the wet mixture into the dry ingredients until just incorporated. Avoid overmixing to keep the loaf tender.
Add Cranberries: Carefully fold in the fresh cranberries, distributing them evenly throughout the batter without breaking them.
Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 60 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

Use fresh cranberries for the best tart flavor; frozen can be substituted but may alter texture slightly.
Be careful not to overmix the batter to keep the crumb tender and soft.
Let the loaf cool fully before slicing to ensure clean slices.
You can make a simple glaze using powdered sugar and orange juice to drizzle over the cooled loaf for added sweetness.
Store leftover loaf tightly wrapped at room temperature for up to 3 days or refrigerate for longer shelf life.