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functional image cranberry orange bread top down wrapped for christmas gift giving with twine a christmas tree greenery and dehydrated oranges one slice cut
Heather Wolf

Cranberry Orange Bread

5 from 9 votes
Step aside cookies, the new go-to for holiday baking is Cranberry Orange Bread. Studded with fresh cranberries and zested orange peel this quick bread is a soft, fluffy mingling of sweet and tart. It's a loaf so delicious you'll want to make all winter long.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Breads and Rolls
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour unbleached
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt fine
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup sour cream
  • 1 tsp vanilla extract pure
  • 2 Tbsp whole milk room temperature
  • 1/3 cup orange juice freshly squeezed
  • 2 Tbsp orange zest freshly grated
  • 1 1/4 cup fresh cranberries divided
  • 1 Tbsp all-purpose flour unbleached
  • powdered sugar for dusting

Equipment

  • 9 x 5 metal baking pan

Method
 

  1. Preheat oven to 350 degrees. Grease and flour the bottom and sides of a 9 x 5 loaf pan and set aside.
  2. Add flour, baking powder, baking soda and salt to a large mixing bowl. Whisk to combine then set aside.
  3. In a separate bowl, whisk brown sugar, granulated sugar, oil, eggs, sour cream, vanilla, milk, orange juice and orange zest until well combined. Set aside.
  4. Add dry ingredients to wet then stir with a wooden spoon until just moistened and flour is still visible. Do not overmix.
  5. In a small bowl, toss 1 cup of cranberries with 1 Tablespoon of flour until berries are coated to prevent sinking while baking.
  6. Gently fold floured cranberries into the batter then stir until evenly distributed.
  7. Pour batter into prepared baking pan and top with remaining 1/4 cup of fresh cranberries.
  8. Bake for 50 to 55 minutes, covering the top with aluminum foil after the first 30 minutes to prevent overbrowning. Loaf is done when a toothpick inserted into the center comes out clean.
  9. Remove bread from oven and cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
  10. Dust loaf with powdered sugar then slice and serve.
  11. Store leftovers in an airtight container at room temperature up to 3 days.