Cranberry orange bread is bright, slightly tangy, and perfect with tea—especially when you get that balance of sweet citrus and tart cranberries just right.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup orange juice (fresh is best)
- Zest of 1 orange
- ⅓ cup oil (or melted butter)
- 1 egg
- 1½ cups cranberries (fresh or dried)
- Optional: chopped nuts (walnuts/almonds)
Method
1. Preheat & prep
- Oven: 180°C (350°F)
- Grease a loaf pan or line with baking paper
2. Mix dry ingredients
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
3. Mix wet ingredients
In another bowl, combine orange juice, zest, oil, and egg.
4. Combine
Pour wet into dry and mix gently—don’t overmix or the bread gets dense.
5. Fold in cranberries
If using fresh ones, you can lightly coat them in flour so they don’t sink.
6. Bake
Pour into the pan and bake 50–60 minutes, until a toothpick comes out clean.
7. Cool
Let it cool before slicing—it firms up and slices better.
Optional orange glaze (highly recommended)
- 1 cup powdered sugar
- 2–3 tbsp orange juice
Mix and drizzle over cooled bread for a sweet citrus finish.
Tips
- Fresh cranberries = more tart, dried = sweeter
- Add a bit of vanilla for warmth
- Don’t skip the orange zest—it’s where most of the flavor is
If you want, I can help you turn this into a bakery-style super moist version or adjust it for healthier or eggless baking.
