Description

This Orange Cranberry Bread combines the bright citrus flavor of fresh orange zest and juice with tart cranberries for a moist, flavorful quick bread. Perfect for a breakfast treat or an afternoon snack, this bread is easy to prepare and bakes up beautifully with a tender crumb and a slightly tangy finish from the sour cream.

Ingredients

Scale

Wet Ingredients

½ cup vegetable oil
2 large eggs
½ cup sour cream
½ cup orange juice
2 tablespoons orange zest
½ teaspoon vanilla extract

Dry Ingredients

1 cup white sugar
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Mix-ins

1 ½ cups fresh cranberries

Instructions

Preheat the oven. Set your oven to 350˚F (175˚C) to ensure it’s fully heated before baking.
Mix wet ingredients. In a large bowl, combine the vegetable oil and sugar until well blended. Then add the sour cream, orange juice, orange zest, eggs, and vanilla extract. Mix everything together until the batter is smooth and uniform in texture.
Incorporate dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture, mixing until smooth and no lumps remain. Then gently fold in the fresh cranberries, ensuring they are evenly distributed.
Prepare the pans and fill. Grease two loaf pans approximately 9.25 inches long, 5.25 inches wide, and 2.75 inches deep. Pour half of the batter into each pan and then sprinkle additional cranberries on top of each loaf for an attractive garnish and extra tartness.
Bake the bread. Place the pans in the preheated oven and bake for 40 to 50 minutes. Test for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with just a few crumbs attached.
Cool before slicing. Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then carefully take the breads out of the pans and transfer them to a wire rack to cool completely before slicing and serving.

Notes

Fresh cranberries are preferred for the best tart flavor and texture, but frozen cranberries can be used if fresh are unavailable—do not thaw before mixing.
Greasing the pans well prevents sticking and helps the loaves come out cleanly.
Store any leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This bread can also be frozen after baking; wrap tightly and freeze for up to 2 months.
For a nutty twist, consider adding ½ cup chopped walnuts or pecans to the batter along with the cranberries.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Orange Cranberry Bread, citrus quick bread, cranberry loaf, orange zest bread, holiday bread, moist quick bread