Moist Tangy-Sweet Cranberry Bread (Printable)

Moist and tangy-sweet bread featuring fresh cranberries and a hint of orange zest.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt

→ Wet Ingredients

06 - ¾ cup whole milk
07 - ⅓ cup vegetable oil or melted butter
08 - 2 large eggs
09 - Zest of 1 orange
10 - 1 teaspoon vanilla extract

→ Add-Ins

11 - 1½ cups fresh or frozen cranberries, coarsely chopped
12 - ½ cup chopped walnuts or pecans (optional)

# How to Make:

01 - Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan and 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 whole milk, vegetable oil, eggs, orange zest, and vanilla extract until smooth.
04 - Pour wet ingredients into dry and stir gently until just combined, avoiding overmixing.
05 - Gently fold in cranberries and nuts if using, ensuring even distribution.
06 - Transfer batter to prepared pan and smooth the surface evenly.
07 - Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow loaf to cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

# Expert Tips:

01 -
  • It feels like a secret because the orange zest brightens every bite unexpectedly
  • The balance of moist texture and tart cranberries made it my go-to for sharing with friends
02 -
  • Do not overmix the batter; it keeps the bread light and tender instead of dense
  • Coarsely chopping cranberries helps distribute the tartness evenly and prevents color bleeding
03 -
  • Using fresh orange zest rather than dried or bottled really lifts the flavor
  • Gentle folding preserves the batter’s airiness, which makes all the difference in texture

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