Instructions

1. Preheat & Prep
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar
   In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and orange zest.

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4. Combine Wet & Dry
   Alternate adding the flour mixture and orange juice (or milk) to the butter mixture, mixing just until combined. Do not overmix.

5. Fold in Cranberries
   Gently fold in cranberries and nuts, if using.

6. Bake
   Pour batter into prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Slice
   Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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 Serving Suggestions

• Slice and serve with softened butter or cream cheese.

• Toast it lightly and top with honey for a sweet morning treat.

• Serve alongside coffee or tea during brunch.

 Notes & Tips

• Fresh or Frozen Cranberries: Both work well — no need to thaw frozen berries.

• Add a Glaze: Mix ½ cup powdered sugar with 1–2 tbsp orange juice and drizzle over cooled loaf.

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• Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for a week.

• Freezer Friendly: Wrap in foil and freeze up to 2 months.

 Variations

• Use lemon zest + lemon juice for a tangier twist.

• Add white chocolate chips for extra sweetness.

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• Make it vegan with plant-based butter and egg replacements.

Final Thoughts

This Cranberry Loaf is an easy, festive, and flavor-packed recipe you’ll want to make again and again. Whether you’re baking for holiday brunches or just want a comforting slice with your coffee, this quick bread checks all the boxes.