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Preheat your oven to 350°F. Lightly grease and flour a loaf pan, or line a muffin tin with paper liners.

In a large mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, orange zest, baking powder, and salt. Whisk them together until well combined.

In a separate medium bowl, whisk together the wet ingredients: milk, cooking oil, and the large egg until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the fresh or frozen cranberries until they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan or divide it evenly among the muffin cups.

Bake for 45 to 55 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. If baking muffins, check for doneness around 20-25 minutes.

Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.


Preheat your oven to 350°F. Lightly grease and flour a loaf pan, or line a muffin tin with paper liners.

In a large mixing bowl, combine the dry ingredients: all-purpose flour, granulated sugar, orange zest, baking powder, and salt. Whisk them together until well combined.

In a separate medium bowl, whisk together the wet ingredients: milk, cooking oil, and the large egg until smooth.

Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the fresh or frozen cranberries until they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan or divide it evenly among the muffin cups.

Bake for 45 to 55 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. If baking muffins, check for doneness around 20-25 minutes.

Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
