Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (about 2 oranges)
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
- 1/4 cup fresh orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and orange zest. Gently fold in the cranberries.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, then mix in vanilla extract.
- Combine wet and dry: Alternately add the dry ingredients and yogurt (or sour cream) to the butter mixture, beginning and ending with the dry ingredients. Stir in orange juice until just combined.
- Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Would you like me to add a glaze or frosting suggestion to go with this bread?