2 large eggs
1 tbsp orange zest (about 1 large orange)
¾ cup orange juice (fresh or bottled)
1 tsp vanilla extract
Mix-ins
1 ½ cups fresh or frozen cranberries (no need to thaw)
2 tbsp flour (for tossing cranberries to prevent sinking)
Instructions
Prep
Preheat oven to 350°F (175°C).
Grease or line loaf pans. Mini loaves also work perfectly (as in your photo).
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar
Beat the butter and sugar until light and fluffy (2–3 minutes).
Add Eggs & Flavorings
Mix in eggs one at a time, then add orange zest and vanilla.
Combine
Add half the dry mixture → mix.
Add orange juice → mix.
Add remaining dry mixture → mix just until combined. Do not overmix.
Fold in Cranberries
Toss cranberries with 2 tbsp of flour, then gently fold into the batter.
Fill Pans
Spread batter evenly into loaf pans (¾ full).
Bake
Full loaf: 50–60 minutes, or until a toothpick comes out clean.
Mini loaves: 25–35 minutes.
Cool
Allow to cool 10 minutes in the pan, then remove and cool fully on a rack.
Notes & Tips
Prevent sinking berries: Tossing cranberries in flour helps distribute them evenly.
Don’t skip the zest: It packs more flavor than the juice.
Use frozen berries straight from freezer: Prevents them bleeding into batter.
Optional orange glaze: Mix ½ cup powdered sugar + 1–2 tsp orange juice and drizzle over cooled loaf.
Make ahead: Tastes even better the next day as flavors develop.
Storage:
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