Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it thoroughly to prevent sticking.

Step 2: In a medium bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Stir well to evenly distribute the ingredients, then set aside.

Step 3: In a large bowl, whisk together the orange zest, buttermilk, neutral oil, eggs, freshly squeezed orange juice, and vanilla extract until smooth and fully combined.

Step 4: Gradually fold the dry ingredients into the wet ingredients, mixing gently. When the batter is almost fully mixed but still slightly streaky, fold in the chopped or halved cranberries. Stir just until incorporated—do not overmix.

Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Step 6: Let the bread cool in the pan for a few minutes before transferring to a wire rack to cool completely. For extra flavor, brush the warm loaf with a little extra orange juice.

Tips & Variations

Toss cranberries with a little flour before folding into the batter to prevent them from sinking to the bottom during baking.

If you don’t have buttermilk, create a substitute by adding 1 tablespoon lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Swap oil for melted butter or applesauce for a richer or lighter option, respectively.

Try using lemon or lime zest and juice instead of orange for a different citrus twist.

For a nuttier flavor, replace up to half of the all-purpose flour with whole wheat flour.

Storage

Store the bread tightly wrapped at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week, allowing it to come to room temperature before serving. You can also freeze the whole loaf or individual slices for up to 3 months; thaw at room temperature and warm gently if desired.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work well. Use them directly from frozen without thawing to avoid mushy texture and excessive bleeding of color.

How can I tell when the bread is done?

Insert a toothpick or knife into the center of the loaf; it should come out clean or with just a few moist crumbs. Baking times can vary, so checking for doneness is best.