Orange Cranberry Bread
A moist, flavorful cranberry bread made with fresh cranberries, orange zest, and a touch of buttermilk. Perfect for holidays or any cozy moment.
Print Pin Servings: 10 slices
Calories: 280kcal
Cost: $3–$4 per loaf
Equipment
- 1 9x5-inch loaf pan Greased or lined with parchment paper
- 1 Large mixing bowl For dry and wet ingredients
- 1 Electric mixer or whisk For creaming butter and sugar
- Set Measuring cups/spoons For accurate measuring
- 1 Rubber spatula For folding in ingredients gently
- 1 Wire cooling rack For cooling baked bread
- 1 Small bowl For tossing cranberries in flour
Ingredients
- 1 ½ cups Fresh cranberries Tossed in flour
- 2 cups All-purpose flour Divided for batter and cranberries
- ½ cup Granulated sugar
- ½ cup Brown sugar Light or dark, packed
- 2 Eggs Large
- ½ cup Butter Softened
- ¾ cup Buttermilk Room temperature
- 1 tablespoon Orange zest Freshly grated
- 2 tablespoon Orange juice Fresh squeezed
- 1 teaspoon Vanilla extract Pure
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Chopped walnuts Optional
Instructions
- Preheat oven to 350°F and grease loaf pan.
- Cream butter and sugars until fluffy.
- Beat in eggs and vanilla.
- Whisk dry ingredients separately.
- Alternate adding dry ingredients and buttermilk to the butter mixture.
- Fold in orange zest, orange juice, cranberries, and walnuts.
- Pour into loaf pan and bake for 60–65 minutes.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Notes
This bread stores well and tastes even better the next day. Try it toasted with butter!
Nutrition
Serving: 90g | Calories: 280kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 120mg | Fiber: 2g | Sugar: 20g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1.2mg