Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup orange juice (freshly squeezed if possible)
  • 1 tsp vanilla extract
  • 2 cups fresh or Ocean Spray dried cranberries
  • 1/2 cup chopped nuts (optional; walnuts or pecans recommended)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray and set aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
  3. In another bowl, beat the softened butter using an electric mixer on medium speed until creamy. Gradually add the granulated sugar, continuing to beat until light and fluffy (about 3-4 minutes).
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until incorporated.
  5. Gradually blend in the orange juice into the butter mixture until smooth.
  6. Slowly add the dry ingredient mixture to the wet ingredients. Mix until just combined—be careful not to overmix, as this will create a denser bread.
  7. Gently fold in the cranberries and chopped nuts (if using) until they are evenly distributed within the batter.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  9. Place the loaf in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.