The first time I made this Fresh Cranberry Orange Bread, my entire kitchen filled with the most beautiful aroma—bright citrus from the orange zest mixing with the warm sweetness of brown sugar and the tart burst of fresh cranberries. As the loaf baked, I kept hovering near the oven window, watching pockets of ruby-red berries rise to the surface like little jewels. When I finally sliced into the warm loaf and saw those gorgeous cranberry bursts against the golden orange crumb, I knew instantly that this recipe would become a yearly tradition in my home.
Why You’ll Love This Recipe
You’ll love this recipe because it marries the perfect combination of sweet, tart, moist, and bright—giving you a bakery-style loaf that tastes festive, comforting, and fresh, without requiring any complicated steps.
Ingredients
- 2 ½ cups fresh cranberries
- 1 cup granulated sugar
- 1 cup brown sugar
- ⅔ cup vegetable oil
- 2 tsp vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk
- ½ cup chopped walnuts
- 1 tbsp orange zest
- 2–3 tbsp coarse sugar for topping
One thing I’ve learned through trial and error is that fresh cranberries always work better than frozen for this bread—they hold their shape and give a brighter flavor. If you only have frozen, don’t thaw them or they’ll bleed into the batter. Walnuts are optional but add a lovely earthy crunch. And don’t skip the orange zest; it’s what gives this bread its vibrant citrus fragrance and flavor.
Equipment Needed
- Two loaf pans or one extra-large loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Microplane or fine grater
- Hand mixer (optional but helpful)
A microplane is essential for getting super-fine orange zest that melts into the batter instead of leaving chewy strips. I’ve made this bread entirely by hand using just a whisk, but a hand mixer makes the mixing quicker—especially when combining sugar, oil, and eggs. I prefer metal loaf pans because they bake more evenly, but glass works too as long as you keep an eye on the cook time.
Step-by-Step Instructions
When I make this bread, I always begin by zesting the oranges first. This seems like such a tiny step, but trust me—doing it early makes the whole process smoother. Zesting directly over the sugar bowl releases the oils right into the sugar, and it smells absolutely amazing. Then I whisk together the granulated sugar, brown sugar, oil, eggs, vanilla, and the orange zest until the mixture is silky and smooth. The batter turns this gorgeous golden color that hints at how delicious the loaf will be.
In a separate bowl, I combine the flour, baking soda, baking powder, and salt. Mixing the dry ingredients thoroughly prevents clumps and ensures the loaf rises evenly. Once that’s ready, I slowly add the dry mixture into the wet ingredients, alternating with the milk. I used to dump everything in at once, and the batter became lumpy and overmixed. Alternating keeps the batter tender and velvety.(See the next page below to continue…)