EASY ORANGE CRANBERRY BREAD
This easy orange cranberry bread is bursting with tart cranberries and fresh citrus flavour. Moist, sweet, and perfect for gifting, it’s an ideal treat for breakfast, brunch, or a festive holiday snack.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest
- ¾ cup granulated sugar
- 1 large egg
- ¾ cup orange juice freshly squeezed preferred
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries halved if large
Optional Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons orange juice
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
Make the Batter:
- In a separate bowl, whisk sugar, egg, orange juice, oil, and vanilla until well blended. Pour wet ingredients into dry and mix until just combined. Fold in cranberries.
Bake:
- Pour batter into the prepared pan. Bake for 50–55 minutes or until a toothpick inserted in the centre comes out clean.
Cool and Glaze (Optional):
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze once fully cooled.
Notes
Make Ahead:
Bread keeps well in the fridge for up to 5 days. Wrap tightly for freshness. Customizing the Flavor:
Add chopped nuts or swap orange zest for lemon for a twist. Serving Suggestions:
Great served warm with butter or alongside tea or coffee. Storage Tips:
Wrap in foil or store in an airtight container. Freezes well for up to 2 months.
Bread keeps well in the fridge for up to 5 days. Wrap tightly for freshness. Customizing the Flavor:
Add chopped nuts or swap orange zest for lemon for a twist. Serving Suggestions:
Great served warm with butter or alongside tea or coffee. Storage Tips:
Wrap in foil or store in an airtight container. Freezes well for up to 2 months.