Bright orange zest gets rubbed right into the sugar until the whole bowl smells like citrus, and that's the flavor base for this tender, ruby-flecked loaf. Juicy cranberries get tossed in flour so they stay suspended through the crumb instead of sinking, giving every slice pockets of tart contrast against the sweet, orange-scented bread. Coconut oil keeps the texture rich and moist, and a light sprinkle of sugar on top bakes into a delicate, crackly crust. The batter comes together in two bowls with no fuss — just whisk, fold, and pour — making this a genuinely easy weekend bake. It slices cleanly once fully cooled, revealing a golden crumb studded with color throughout. This one's a great pick for a dairy free bread rotation, whether you're serving it for breakfast or gifting a loaf to a friend.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt until evenly combined. Add the granulated sugar and orange zest, then rub the zest into the sugar with your fingertips for about 30 seconds until fragrant and the sugar looks slightly orange-tinted.
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