Ultimate Cranberry Orange Bread
This homemade Cranberry Orange Bread combines the tartness of cranberries with the sweet, citrusy brightness of orange. Moist, soft, and aromatic, it’s perfect for breakfast, brunch, or as a festive holiday treat.
Equipment
- Loaf pan
- Mixing Bowls
- Whisk
- Oven
- Wire rack
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1 cup dried cranberries
- ½ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup orange juice freshly squeezed
- 1 tbsp orange zest finely grated
- 2 large eggs
- sparkling sugar for decoration
- fresh cranberries for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan to prevent sticking.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In a separate bowl, beat the softened butter, orange juice, orange zest, and eggs until smooth and creamy.
- Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in the dried cranberries evenly throughout the batter.
- Pour the batter into the greased loaf pan and smooth the top.
- Sprinkle with sparkling sugar and decorate with fresh cranberries for a festive look.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a vegan version, replace eggs with flaxseed meal (1 tbsp flaxseed + 3 tbsp water per egg) and use plant-based butter. You can also add nuts, chocolate chips, or a pinch of cinnamon for extra flavor. Store leftovers in an airtight container for up to a week or freeze for up to 3 months.