Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tbsp finely grated orange zest
- 2 large eggs
- 3/4 cup (180 ml) freshly squeezed orange juice
- 1/2 cup (120 ml) neutral oil
- 1 cup (100 g) cranberries, chopped
- 1/2 cup (55 g) toasted pecans, chopped
- 1 tbsp turbinado sugar (optional, for topping)
Do This
- 1. Heat oven to 350°F (175°C). Grease and parchment-line a 9×5-inch loaf pan. Toast pecans 6–8 minutes; chop.
- 2. Rub orange zest into sugar. Whisk in flour, baking powder, baking soda, and salt.
- 3. Whisk eggs, orange juice, oil, and vanilla. Pour into dry ingredients; stir just to combine.
- 4. Fold in cranberries and pecans. Batter will be thick.
- 5. Spread in pan; smooth top. Sprinkle turbinado sugar (optional).
- 6. Bake 60 minutes on middle rack, tenting with foil at 45 minutes if browning quickly.
- 7. Cool 15 minutes in pan, then on a rack until fully cool. Slice and serve; optional brush with light orange syrup.
Why You’ll Love This Recipe
- Bright orange zest and juice balance tart cranberries for a lively, not-too-sweet loaf.
- Moist, tender crumb that slices cleanly for tea-time or sandwich-style snacking.
- Simple, one-bowl method—no mixer required.
- Freezer-friendly and keeps beautifully for days.
Grocery List
- Produce: 3 large oranges, 1 cup fresh or frozen cranberries
- Dairy: 2 large eggs
- Pantry: All-purpose flour, granulated sugar, turbinado sugar (optional), baking powder, baking soda, fine sea salt, neutral oil (canola or grapeseed), vanilla extract, pecan halves, parchment paper
Full Ingredients
For the Bread Batter
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tbsp finely grated orange zest (from about 2 oranges)
- 2 large eggs, at room temperature
- 3/4 cup (180 ml) freshly squeezed orange juice
- 1/2 cup (120 ml) neutral oil (such as canola or grapeseed)
- 1 tsp pure vanilla extract
Mix-Ins & Topping
- 1 cup (100 g) cranberries, fresh or frozen, coarsely chopped (do not thaw if frozen)
- 1/2 cup (55 g) pecan halves, toasted and chopped
- 1 tbsp turbinado sugar, for crunchy top (optional)
Optional Orange Syrup (Brush-On)
- 2 tbsp (30 ml) orange juice
- 1 tbsp (12 g) granulated sugar
For the Pan
- Neutral oil or softened butter, for greasing
- Parchment paper to line
Step-by-Step Instructions
Step 1: Prep the pan, preheat, and toast pecans
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal. Spread pecans on a small baking sheet and toast for 6–8 minutes until fragrant. Cool slightly, then chop.
Step 2: Whisk dry ingredients and infuse the sugar with orange
In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until the mixture feels sandy and smells very fragrant—this releases the zest’s oils. Whisk in the flour, baking powder, baking soda, and salt until evenly combined.
Step 3: Mix the wet ingredients
In a separate bowl or large measuring jug, whisk the eggs until lightly foamy, about 20 seconds. Whisk in the orange juice, neutral oil, and vanilla until smooth and emulsified.
Step 4: Bring the batter together gently
Make a well in the dry ingredients and pour in the wet mixture. Using a flexible spatula, fold just until the flour is moistened and no dry patches remain. A few small lumps are fine—avoid overmixing to keep the crumb tender.
Step 5: Fold in cranberries and pecans
Coarsely chop the cranberries. If you like, sprinkle them with 1 teaspoon flour to help suspend them in the batter. Fold the cranberries and chopped toasted pecans into the batter just until evenly distributed.
Step 6: Pan, top, and bake
Scrape the batter into the prepared pan and smooth the top. Sprinkle with turbinado sugar for crunch (optional). Bake on the middle rack for 60 minutes, or until the top is deep golden and a toothpick inserted in the center comes out with just a few moist crumbs. Rotate the pan at 30 minutes; if the top is browning quickly, tent loosely with foil at 45 minutes.
Step 7: Cool, finish, and slice
Cool the loaf in the pan for 15 minutes, then lift it out and cool completely on a rack—at least 1 hour for the cleanest slices. For a subtle sheen and extra citrus, stir together orange juice and sugar until dissolved and brush the warm loaf. Slice with a serrated knife into 1/2–3/4-inch slices. Serve plain, with softened butter, or use for sandwiches.
Pro Tips
- Measure flour accurately: weigh it, or fluff, spoon, and level to avoid a dense loaf.
- Zest before juicing and only take the bright orange skin—avoid the bitter white pith.
- Use frozen cranberries straight from the freezer so they don’t bleed into the batter.
- For the cleanest slices, cool fully and use a serrated knife; chilling 20 minutes helps.
- High altitude (3,000+ ft): use 1 tsp baking powder (instead of 1 1/2 tsp) and bake a few minutes less.
Variations
- Orange–Almond: Swap pecans for sliced almonds and add 1/4 tsp almond extract.
- Half Whole-Wheat: Replace 1/2 cup (60 g) of the all-purpose flour with white whole-wheat and add 1 tbsp (15 ml) extra orange juice.
- Citrus-Glazed (dessert style): Whisk 1/2 cup (60 g) powdered sugar with 1–2 tbsp orange juice and drizzle over the cooled loaf.
Storage & Make-Ahead
Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or refrigerate up to 1 week. Freeze whole or sliced (separate slices with parchment) for up to 3 months; thaw at room temperature. For make-ahead ease, combine dry ingredients (with zest) in a sealed container up to 24 hours ahead, and whisk wet ingredients just before baking. Refresh slices in a 300°F (150°C) oven for 8–10 minutes or lightly toast.
Nutrition (per serving)
Approximate per 1/10 loaf: 315 calories; 16 g fat; 38 g carbohydrates; 4 g protein; 2 g fiber; 220 mg sodium; 20 g sugars.
