Moist Sweet Cranberry Bread (Printable Version)

A moist, slightly sweet bread bursting with tart cranberries and optional walnuts or pecans.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/4 cup unsalted butter, melted and cooled
07 - 1 large egg
08 - 3/4 cup orange juice
09 - 1 teaspoon vanilla extract
10 - Zest of 1 orange (optional)

→ Add-ins

11 - 1 1/2 cups fresh or frozen cranberries, halved if large
12 - 1/2 cup chopped walnuts or pecans (optional)

# Step-by-Step:

01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk the melted butter, egg, orange juice, vanilla extract, and orange zest until fully incorporated.
04 - Pour the wet ingredients into the dry mixture and stir gently until just moistened; do not overmix to maintain a tender crumb.
05 - Fold in the cranberries and nuts, if using, with care to evenly distribute without crushing them.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

# Expert Advice:

01 -
  • It comes together in less than 20 minutes of actual work, which means you can have fresh bread without the all-day commitment.
  • The tartness of the cranberries cuts through the sweetness in a way that keeps you coming back for just one more slice.
  • It's forgiving enough for a first-time bread baker but interesting enough that even experienced cooks find it worth making repeatedly.
02 -
  • Don't open the oven door before 45 minutes have passed; temperature drops can cause the bread to collapse or bake unevenly.
  • If your toothpick comes out wet with batter (not just moist crumbs), give it another 5 to 10 minutes—underbaked bread tastes gummy and falls apart when you slice it.
  • The orange zest is not actually optional if you want the bread to taste vibrant; without it, you're missing the soul of the recipe.
03 -
  • Room-temperature ingredients mix together more smoothly and create a more tender crumb—let your egg and juice sit out for 15 minutes if you remember.
  • If you don't have a wire rack, balance the hot loaf across two bowls to let air circulate underneath; this prevents a soggy bottom.

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