1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and lightly flour it.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the butter to the flour mixture and cut it in until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the orange juice, orange zest, vanilla extract, and egg. Beat well.
5. Slowly add the wet ingredients to the dry ingredients, stirring just until moistened. Be careful not to overmix.
6. Gently fold in the chopped cranberries.
7. Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Variations & Tips
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you’re not a fan of cranberries or can’t find them, substitute with dried cranberries, though fresh ones give a lovely tartness. For a citrus change, you could replace the orange juice and zest with lemon juice and zest. Picky eaters might enjoy a drizzle of simple glaze made from powdered sugar and orange juice over the top, adding a sweet finishing touch.
