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Orange Cranberry Bread
Introduction (short)
This Orange Cranberry Bread is soft, moist, and bursting with bright citrus flavor and tangy cranberries. Perfect for breakfast, tea time, or holiday celebrations.
Ingredients
For the Bread:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen cranberries (halved if large)
¾ cup granulated sugar
1 large egg
½ cup orange juice (freshly squeezed preferred)
¼ cup melted butter (unsalted)
¼ cup vegetable oil
1 tablespoon orange zest
1 teaspoon vanilla extract
For the Orange Glaze (optional):
1 cup powdered sugar
2–3 tablespoons orange juice
½ teaspoon orange zest
Instructions
Preheat your oven to 175°C (350°F).
Grease and flour a loaf pan or line it with parchment paper.
In one bowl, whisk together flour, baking powder, baking soda, and salt.
Add the cranberries to the dry mixture and toss lightly so they don’t sink in the batter.
In another bowl, whisk sugar, egg, orange juice, melted butter, oil, vanilla, and orange zest.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
Transfer the batter into the prepared loaf pan.
Bake for 50–60 minutes, or until a toothpick comes out clean.
Cool for 10 minutes, remove from the pan, and let cool completely.
Whisk glaze ingredients together and drizzle over the cooled bread.
How to Make
Start by preparing the loaf pan and preheating the oven.
Mix all dry ingredients in one bowl, including coating the cranberries with the flour mix.
Mix all the wet ingredients together until smooth.
Combine wet and dry mixtures gently without overmixing.
Pour into the loaf pan and bake until golden.
Let the bread cool before adding the glaze to avoid melting.
Slice and enjoy!
Variations
White Chocolate Cranberry Bread: Add ½ cup white chocolate chips to the batter.
Orange Walnut Bread: Add ½ cup chopped walnuts for extra crunch.
Cranberry Lemon Bread: Replace orange juice/zest with lemon for a tangier version.
Healthier Version: Use half whole-wheat flour and reduce sugar to ½ cup.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Tips
Do not overmix the batter—this keeps the bread soft and fluffy.
Coating cranberries in the flour mix prevents them from sinking.
If using frozen cranberries, don’t thaw them to avoid a watery batter.
Let the bread cool fully for cleaner slices.
Store tightly wrapped for up to 3 days or freeze for up to 2 months.
Conclusion (short)
This Orange Cranberry Bread is a bright, flavorful, and moist loaf that’s easy to make and perfect for any occasion. Enjoy it warm with tea or gift it during the holidays!