Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tbsp fresh orange zest
  • 1/4 cup fresh orange juice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup dried cranberries
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease one 9×5” loaf pan and line it with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
  3. Stir in the orange zest to release the essential oils.
  4. Whisk in the eggs one at a time, then stir in the vanilla extract and orange juice.
  5. Gradually fold in the flour, baking powder, and salt until combined.
  6. Toss the dried cranberries in a tablespoon of the flour to prevent sinking, then fold them into the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50–55 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.