Cranberry Orange Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
Slightly citrusy loaf bread filled with fresh tart cranberries in every bite. This cranberry orange bread is perfect for breakfast.
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 large egg, room temperature
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup buttermilk
  • ½ cup fresh orange juice
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1½ tablespoons orange zest
  • 1 cup chopped cranberries
  1. Preheat the oven to 350F. Lightly grease a 9x5 inch loaf pan with nonstick cooking spray or vegetable oil.
  2. In a large mixing bowl, whisk together all purpose flour and baking soda. Set aside for now.
  3. In a smaller mixing bowl, mix together egg, brown sugar, and granulated sugar until the sugar has completely dissolved. Next, add buttermilk, vegetable oil, orange juice, vanilla extract, and orange zest and whisk until combined.
  4. Pour the wet ingredients into the dry ingredients, mixing until combined. Add chopped cranberries, and fold them into the batter until just combined.
  5. Pour the batter into the prepared loaf pan. Place the pan in the oven and bake for about 45-50 minutes. Test the bread for readiness by inserting a toothpick into the center. If the toothpick comes out clean, the bread is ready.
  6. Take the bread out of the oven and sprinkle the top with coarse sugar or turbinado sugar. Allow the bread to cool to room temperature before slicing.
  7. Serve the cranberry orange bread warm or cool.
Recipe by Cooking with a Wallflower at