Cranberry Orange Bread

A tender, lightly tangy quick bread packed with tart cranberries and bright orange flavor, ideal for breakfast, brunch, or an afternoon snack.

Prep: 15 min · Cook: 55 min · Yield: 10 · Method: Oven

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1 large orange
• 0.75 cup plain yogurt
• 2 large eggs
• 0.5 cup vegetable oil
• 1.5 cups fresh cranberries

Cooking instructions

1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line the long sides with parchment, leaving an overhang. (about 5 min) — 350°F
2. Finely grate 1 tablespoon of orange zest and squeeze 3 tablespoons of juice. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. (about 5 min)
3. In a separate bowl, whisk the yogurt, eggs, oil, orange zest, and orange juice until smooth. Add the wet mixture to the dry mixture and stir just until no dry flour remains; do not overmix. (about 5 min)
4. Fold in the cranberries, then scrape the batter into the prepared pan and smooth the top. (about 3 min)
5. Bake for 50 to 60 minutes, until the top is golden and a tester inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing. (about 55 min) — 350°F