Moist Cranberry Orange Bread

Recipe View Preheat oven to 400 degrees F (200 degrees C). Grease and flour a large loaf pan. (5 minutes)

Recipe View In a large bowl, whisk together the flour, 1 3/4 cups sugar, baking powder, salt, and baking soda. Add the melted butter and stir until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Reserve 1/4 cup each of the cranberries and mandarin oranges for topping. Gently fold the remaining cranberries and mandarin oranges into the flour mixture. (5 minutes)

Recipe View In a separate bowl, whisk together the milk, sour cream, eggs, vanilla extract, and orange extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Pour the batter into the prepared loaf pan. Scatter the reserved cranberries and mandarin oranges evenly over the top of the batter. Sprinkle with the remaining 1 tablespoon of sugar. (2 minutes)

Recipe View Bake in the preheated oven for 5 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)

Recipe View Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)