Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- Zest from 3 large oranges
- 3/4 cup buttermilk
- 1/2 cup neutral oil
- 2 large eggs
- 1 tbsp freshly squeezed orange juice
- 1/2 tsp vanilla extract
- 1 cup cranberries, chopped or halved
Instructions
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal. This ensures your moist orange cranberry loaf releases cleanly without sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. (Pro tip: Whisking aerates the flour and evenly distributes the leavening, which prevents dense spots in your finished bread.) Set this bowl aside.
- Infuse the Sugar: In a large mixing bowl, place the granulated sugar. Add the fresh orange zest directly to the sugar. Using your fingertips, rub the zest into the sugar for a full minute. This technique, called "blooming," releases the essential oils from the zest, infusing the entire loaf with intense citrus flavor.
- Mix Wet Ingredients: To the orange sugar, add the buttermilk, neutral oil, eggs, freshly squeezed orange juice, and vanilla extract. Whisk vigorously until the mixture is completely smooth and emulsified. In my tests, room-temperature eggs incorporate more easily, creating a more uniform batter.
- Combine Wet and Dry: Add the dry flour mixture to the wet ingredients. Using a spatula, gently fold until just combined and no dry streaks remain. Be careful not to overmix, as this develops gluten and can lead to a tough texture. The batter will be thick.
- Fold in Cranberries: Add the chopped cranberries to the batter. Fold them in gently until evenly distributed. For a professional look, you can reserve a small handful to press into the top of the batter before baking.
- Bake to Perfection: Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Bake in the preheated oven for 55 to 65 minutes. Unlike quick breads that rely solely on a toothpick test, this one is done when the top is deeply golden, the edges pull away from the pan, and a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool Completely: Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment paper overhang, carefully lift it out of the pan and place it directly on the rack to cool completely. This cooling period is crucial for the structure to set, making it easier to slice cleanly.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes