Moist Cranberry Orange Bread

Discovering this cranberry bread was like finding a cozy treasure one chilly morning, the tangy burst of cranberries combined with a whisper of orange zest instantly became a breakfast favorite in my home.

I remember the first time I made this for unexpected guests; the aroma filled the kitchen and the bread disappeared faster than I expected, turning a simple visit into a memorable afternoon.

Ingredients

• All-purpose flour: I always reach for bleached flour for a lighter crumb but whole wheat works for extra heartiness if you like
• Granulated sugar: Regular sugar keeps the flavor clean and lets the cranberries shine
• Baking powder & baking soda: The dynamic duo that gives this bread the right rise and texture
• Salt: Just a pinch to round out the flavors
• Milk: Whole milk adds richness but any milk you have will do
• Vegetable oil or melted butter: I use oil for that moist crumb but butter adds a lovely depth if you have the time
• Egg: Helps bind everything together and lightens the texture
• Vanilla extract: A splash for warmth and complexity
• Orange zest: The zing that wakes up the whole loaf
• Fresh or frozen cranberries: Frozen work great without thawing; just fold them right in
• Chopped walnuts or pecans (optional): Adds a nice crunch if you like a bit of texture contrast

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan so the bread slides out easily.

Mix Dry Ingredients:

Whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined; the airiness here sets the stage for the bread's lift.

Blend Wet Ingredients:

In another bowl, whisk the milk, oil or melted butter, egg, vanilla, and orange zest. The sweet citrus smell really fills the air at this point.

Combine Wet and Dry:

Pour wet into dry and gently stir just until you don’t see dry flour; overmixing means a tougher bread, so keep it light and fluffy.

Fold in the Good Stuff:

Bring the cranberries and nuts into the mix carefully so you don’t crush those pretty berries.

Bake to Perfection:

Transfer batter to your pan and bake for about 50 to 55 minutes until toothpick clean, filling your kitchen with that unmistakable warm, fruity smell.

Cool Down:

Let it cool in the pan for 10 minutes, then move to a wire rack so it sets fully before slicing into those hopeful first pieces.

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This bread became more than just a treat when I served it at a family brunch and watched everyone’s faces light up with that first bite—suddenly the kitchen was full of warmth and laughter.

Keeping It Fresh

Leftover cranberry bread keeps beautifully wrapped in plastic at room temperature for a couple of days, or pop it in the fridge for up to a week to enjoy its soft texture longer.

Serving Ideas That Clicked

Try it toasted with a smear of cream cheese or fresh butter; a cup of black tea or coffee rounds out this simple pleasure perfectly.

When You're Missing Something

If you find yourself out of fresh cranberries, dried cranberries can substitute nicely—just reduce sugar a touch because they’re sweeter.

• For extra bright citrus kick, squeeze a bit of fresh orange juice on your slice before eating
• Adding chopped nuts is optional but adds a lovely crunch if you’re in the mood
• Always cool completely before slicing for clean cuts and best texture

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Thanks for sharing this little kitchen adventure with me—may your cranberry bread moments be cozy and delicious!

Recipe FAQs

→ Can frozen cranberries be used without thawing?

Yes, frozen cranberries can be folded directly into the batter without thawing to keep their shape and prevent excess moisture.

→ What alternatives to orange zest can add citrus flavor?

Additional orange juice or lemon zest can enhance the citrus notes, balancing the tartness of the cranberries.

→ How should the loaf be stored after baking?

Once cooled, wrap the bread tightly or store in an airtight container at room temperature for up to three days.

→ Can nuts be omitted or substituted?

Yes, the nuts are optional and can be omitted or replaced with seeds or dried fruit based on preference.

→ What baking pan size is recommended?

A 9x5-inch loaf pan works best to ensure even baking and the right crumb texture.