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–+ servings

Cranberry Orange Bread

This cranberry-orange loaf recipe makes a very moist, tart, bright loaf with sweet pecans for crunch; a delicious holiday treat full of festive flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Bread
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup unsalted butter melted and cooled
  • ½ cup milk whole or 2%
  • Zest of 1 large orange
  • Juice of 1 large orange about ¼ cup
  • 2 cups fresh or frozen cranberries
  • ½ cup chopped pecans optional, for crunch

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan; set aside.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
  3. In another bowl, beat eggs lightly. Stir in melted butter, milk, orange zest, and orange juice.
  4. Pour wet ingredients into dry ingredients and fold gently until just mixed—avoid overmixing to keep the crumb tender.
  5. Fold in cranberries and pecans, distributing them evenly throughout the batter.
  6. Transfer batter to the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan on a wire rack for 10 minutes, then remove the loaf and let it cool completely before slicing.
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