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Cranberry Orange Bread

  • Yield: one loaf 1x


  • 4 tbsp. unsalted butter, melted, plus more for pan
  • 1 c. all-purpose unbleached flour, plus more for pan
  • 1 c. whole wheat flour
  • 1 c. packed brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. sea salt
  • 1 large egg, lightly beaten
  • 1 c. whole milk
  • 1 tsp. orange oil or 1 tbsp. orange zest
  • 1 bag (12 oz.) fresh cranberries, washed and dried
  • 2 tbsp. turbinado, for topping


  1. Preheat oven to 350°. Butter and flour, or spray, a 9-by-5-inch loaf pan. Set aside.
  2. Whisk together flours, brown sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together butter, egg, milk, and orange oil. Add butter mixture to flour mixture, and stir until just combine. Gently fold in cranberries.
  4. Evenly pour batter into pan and sprinkle with turbinado. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Cover with foil after crust has browned.
  5. Allow bread to cool completely before serving. Store at room temperature for up to 5 days.


• Cut the amount of cranberries in half if you prefer a sweeter bread. I, however, loved the amount of tartness all the cranberries offered. It was just right for these taste buds!

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