Description
Bake up a tender, moist cranberry orange bread for the holidays! This easy loaf recipe brings bright citrus and tart cranberries together.
Ingredients
Scale
- Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- 1 large egg, lightly beaten
- ½ cup (120ml) milk
- ½ cup (120ml) vegetable oil
- Flavor Boosters:
- 1 tablespoon fresh orange zest
- ¼ cup (60ml) fresh orange juice
- 1½ cups fresh cranberries
- Glaze Goodness (Optional):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh orange juice
Instructions
- Prep Your Pan and Oven:: First things first, let’s get that oven preheating to 350°F (175°C). And grab a 9×5-inch loaf pan, then grease and flour it really well. I usually just use a baking spray with flour, it’s a lifesaver! Nothing worse than a beautiful Moist Cranberry Orange Bread stuck to the pan, right? Makes cleanup a nightmare, and honestly, a sad moment when you’re trying to get that perfect slice out.
- Combine Dry Ingredients:: In a large bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is important for an even rise, folks! I once rushed it and ended up with a slightly lopsided loaf, which was still delicious, but not quite magazine-worthy. Just a quick minute or two here makes all the difference.
- Mix Wet Ingredients:: In a separate medium bowl, lightly beat the egg. Then, stir in the milk, vegetable oil, orange zest, and orange juice. You’ll start smelling that amazing citrus right away, it’s just delightful! This is where the magic really starts to happen, creating that vibrant flavor profile for our Moist Cranberry Orange Bread.
- Combine Wet and Dry:: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. A few lumps are totally fine, actually preferred! Overmixing develops the gluten too much, leading to a tough loaf. I’ve been guilty of overmixing, thinking I needed it perfectly smooth, and the result was always a chewier bread than I wanted.
- Fold in Cranberries:: Gently fold in the fresh cranberries. Try not to crush them too much; we want those beautiful, tart bursts of flavor! I always make sure they’re coated evenly so every slice of Moist Cranberry Orange Bread gets some cranberry goodness. Sometimes I toss them in a tablespoon of flour first, helps them not sink to the bottom.
- Bake Your Moist Cranberry Orange Bread:: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top will be golden brown, and your kitchen will smell absolutely incredible! Let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. That cooling time is crucial for the bread to set properly, don’t skip it.
- Prepare and Apply Glaze (Optional):: Once the bread is completely cool, whisk together the powdered sugar and orange juice in a small bowl until smooth. If it’s too thick, add a tiny bit more juice; too thin, add more sugar. Drizzle the glaze over the cooled Moist Cranberry Orange Bread. This adds a lovely finish and an extra pop of orange flavor! I usually just use a spoon to get that rustic drizzle look.