Cranberry Orange Bread
This one-bowl, no-mixer cranberry orange bread is moist, tender, and bursting with bright citrus flavor and tart cranberries. The combination of fresh orange zest and juice with flour-coated cranberries ensures even distribution and a bakery-quality loaf that comes together in about an hour.
Equipment
- 9x5-inch loaf pan - 23x13cm
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Microplane or fine grater - for zesting the orange
- Citrus juicer or reamer
- Measuring cups and spoons
- Wire cooling rack
- Parchment paper - optional, for lining pan
Ingredients
- 2 cups all-purpose flour - 250g, plus 1 tablespoon reserved for coating cranberries
- 1 cup granulated sugar - 200g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest - from 1 large navel orange, fresh
- 3/4 cup fresh orange juice - 180ml, from about 2 large oranges
- 2 large eggs - room temperature
- 1/3 cup vegetable oil - 80ml, or neutral-flavored oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh or frozen cranberries - 150g, do not thaw if frozen
For the Optional Glaze
- 1 cup powdered sugar - 120g
- 2 to 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with non-stick spray or line with parchment paper, leaving overhang on both long sides for easy removal.
- Rinse fresh cranberries, pat dry, and discard any soft or discolored ones. Place in a small bowl with 1 tablespoon of flour and toss to coat evenly.
- Zest the orange directly into a large bowl, avoiding the bitter white pith. Juice the orange and measure 3/4 cup, removing any seeds.
- In a medium bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt until evenly combined.
- To the bowl with orange zest, add orange juice, room-temperature eggs, oil, and vanilla. Whisk until smooth and well combined.
- Pour dry ingredients into wet and fold with a rubber spatula just until no flour streaks remain. Do not overmix. A few small lumps are fine.
- Add flour-coated cranberries and fold gently 4 to 5 times, just until distributed. Be careful not to crush them.
- Scrape batter into prepared pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let loaf cool in the pan on a wire rack for 15 minutes. Run a knife around the edges, turn out onto the rack, and cool completely for at least 1 hour before slicing.
- For the glaze, whisk powdered sugar with 2 tablespoons orange juice and 1 teaspoon zest until smooth. Add more juice if needed. Drizzle over cooled loaf and let set for 15 minutes.
Notes
- Room-temperature eggs blend more smoothly and create a more even crumb. Set them out 30 minutes before baking.
- Measure flour by spooning it into the measuring cup and leveling with a straight edge. Scooping compacts flour and adds up to 20% more than needed.
- Freshly squeezed orange juice provides superior flavor compared to store-bought. The extra few minutes are worth it.
- Use a light-colored loaf pan if possible. Dark pans absorb more heat and can overbrown the outside before the center is done.
- If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
- Do not open the oven door during the first 30 minutes of baking to prevent the loaf from sinking.
- Test doneness with a toothpick rather than relying on time alone, as oven temperatures vary.
- To freeze, wrap the cooled loaf tightly in plastic wrap and place in a freezer bag for up to 3 months. Glaze after thawing.
- For extra crunch, fold in 1/2 cup chopped walnuts or pecans with the cranberries.
- This batter also works for muffins - bake at 375°F for 18 to 22 minutes.