Cranberry Orange Moist Bread (Printable)

Moist quick bread with tart cranberries and fresh orange flavor, ideal for breakfast or a special occasion.

# What You'll Need:

01 - 2 cups all-purpose flour (250 g)

02 - 1 cup granulated sugar (200 g)

03 - 1½ teaspoons baking powder

04 - ½ teaspoon baking soda

05 - ½ teaspoon salt

06 - 2 large eggs

07 - ½ cup vegetable oil (120 ml)

08 - ¾ cup freshly squeezed orange juice (180 ml)

09 - 1 tablespoon orange zest

10 - 1 teaspoon pure vanilla extract

11 - 1½ cups fresh or frozen cranberries (150 g), do not thaw if frozen

12 - ½ cup chopped walnuts or pecans (60 g), optional

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.

02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.

03 - In a separate bowl, whisk eggs, vegetable oil, orange juice, orange zest, and vanilla extract until smooth.

04 - Pour wet mixture into dry ingredients and stir gently just until combined; avoid overmixing to maintain tenderness.

05 - Fold in cranberries and optional nuts carefully to distribute evenly.

06 - Pour batter into the prepared loaf pan and smooth the surface evenly.

07 - Bake 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

08 - Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack until completely cooled before slicing.

01 -

This bread feels like sharing a warm hug over a cup of tea with a friend.
The bright orange zest and juicy cranberries bring a fresh twist that quickly made it a favorite.

02 -

Do not thaw frozen cranberries before folding them in; it keeps the texture intact and prevents bleeding.
The orange zest is the secret that makes this bread shine bright and fresh every time.

03 -

Use fresh ingredients for the most vibrant flavors, especially the orange zest and juice.
Gently folding the batter preserves the bread’s tender crumb and juicy bursts of cranberry.