Cranberry Orange Bread

Cranberry orange bread is a tender, moist quick bread studded with tart berries and brightened by citrus zest and juice. The cranberries stay whole and chewy, while the orange flavor runs through every bite without overpowering the crumb. Oil keeps it moist for days.

Ingredients for Cranberry Orange Bread

All-purpose flour gives the bread structure and a tender crumb. Baking powder and baking soda work together to lift the batter and make it rise in the oven. Salt balances the sweetness and brightens the orange flavor. Granulated sugar sweetens the bread and helps it brown. Vegetable oil keeps the crumb moist and tender, much longer than butter would. Eggs bind the batter and add structure. Orange zest and fresh orange juice bring bright citrus flavor throughout. Fresh cranberries stay whole and chewy, giving tart bursts in every slice. Vanilla extract adds depth without a pronounced flavor.

Why This Cranberry Orange Bread Works

Oil-based quick breads stay moist longer than butter cakes because oil coats the flour particles more evenly and takes longer to turn stale. The orange juice in the batter hydrates the flour, so the crumb stays tender even after a day or two on the counter. Zest added directly to the batter infuses every bite, while juice stirred into the wet ingredients distributes the flavor evenly.

Whole fresh cranberries are tossed lightly in flour before folding in. This prevents them from sinking to the bottom and keeps them suspended throughout the loaf. Cranberries are tart and firm, so they hold their shape and texture during baking, giving you those bright pockets of flavor in each slice.

The bread bakes at a moderate temperature so the outside doesn’t brown too quickly before the inside sets. As it bakes, the batter rises and pulls away slightly from the pan sides. When done, a toothpick inserted in the center comes out with just a few moist crumbs clinging to it, and the loaf sounds hollow when you tap the bottom.

Mistakes To Avoid

Overmixing the batter after you add the flour makes the crumb tough and dense. Stir just until the flour disappears and no streaks remain. A few lumps are fine and will smooth out as the bread bakes.

Adding wet cranberries straight from the package causes them to sink and bleed juice into the batter, turning it pinkish and making the crumb soggy. Toss them in a tablespoon of flour from your measured amount first so they stay suspended and keep their color.

Baking the bread in a dark or nonstick pan causes the bottom and sides to brown too fast and turn thick and hard before the center finishes cooking. Use a light-colored metal loaf pan and watch the bread starting at 50 minutes.

Slicing the bread while it is still warm breaks the crumb apart because the interior is still setting. The bread will crumble and look ragged. Wait until it cools completely, at least 2 to 3 hours, before you cut into it.

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Ingredients

• 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups granulated sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries

Step-by-step Instructions

1. Heat your oven to 350°F (175°C). Grease a 9 by 5 inch loaf pan with oil or nonstick spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together sugar and oil until combined. Add eggs one at a time, whisking after each one. Whisk in orange zest, orange juice, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until the flour disappears and no streaks remain. Do not overmix.
5. Toss the cranberries with 1 tablespoon flour from your measured amount. Fold them gently into the batter with a few strokes of the spoon.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake at 350°F (175°C) for 50 to 65 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The internal temperature should reach 205°F (96°C).
8. Remove the pan from the oven and let the bread cool in the pan for 15 minutes. Turn it out onto a wire rack and let it cool completely, at least 2 to 3 hours, before slicing.