Directions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
In another bowl, combine the orange juice, milk, melted butter, beaten egg, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as this can make the bread tough.
Gently fold in the chopped cranberries until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Variations & Tips
For an extra burst of flavor, try adding 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter. If you prefer a bit more sweetness, consider adding a simple orange glaze made from powdered sugar and fresh orange juice drizzled over the top of the cooled bread. You can also substitute dried cranberries in place of fresh ones if they are out of season. Lastly, for a dairy-free version, swap the whole milk for almond milk and use a plant-based butter.
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