Orange-Cranberry Bread

This bread machine loaf pairs tart dried cranberries with fresh orange juice and zest in a half whole wheat, half white flour dough scented with a generous dose of cinnamon. It smells like autumn the moment the machine starts kneading.

The 50/50 flour split gives you a loaf with real whole grain character that still rises well. Fresh-squeezed orange juice adds natural sweetness and moisture, while the zest carries the citrus aroma into every slice. The cranberries plump up during baking and burst with tart, fruity juice when you bite into them.

No butter, no eggs, no oil. This is a lean dough that lets the fruit and spice do all the talking.

Kitchen Tips

• Use the juice of one whole orange and top up with water to hit the right liquid amount. The acid in fresh juice also strengthens the dough structure.
• Add dried cranberries during the mix-in cycle if your machine has one. This keeps them whole instead of getting shredded during initial kneading.
• Three teaspoons of cinnamon is assertive. If you prefer a milder spice presence, start with two.
• This loaf makes outstanding toast. The heat brings out the orange aroma and crisps the edges of the cranberries.

Variations

• Swap cranberries for dried cherries or chopped dried apricots for a different fruit flavor.
• Add a handful of chopped walnuts for crunch and richness.
• Replace the cinnamon with cardamom for a Scandinavian-inspired flavor twist.