Home
Recipes
Breads
Quick Breads
Cranberry Orange Bread Recipe

Cranberry Orange Bread Recipe

Learn how to make the best homemade Cranberry Orange Bread with this easy baking recipe! Perfectly moist with bursts of tart cranberries and bright orange flavor in every bite. The secret is rubbing the orange zest into the sugar to release essential oils for an intense citrus punch!
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
65 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic loaf of Cranberry Orange Bread with a perfect crack down the center, sliced to reveal a moist, tender crumb studded with ruby-red cranberries. The bread rests on a weathered wooden board, with scattered fresh cranberries and orange slices creating a colorful frame. A soft natural light highlights the glistening orange glaze that drips enticingly down the sides of the loaf. In the background, a steaming cup of tea and a vintage linen napkin complete the cozy setting, while a light dusting of orange zest adds a pop of color and hints at the bright citrus flavor within.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 tablespoon orange zest (from 1-2 oranges)</li><li class="ingredients-single-item">1 1/2 teaspoons baking powder</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">180ml fresh orange juice</li><li class="ingredients-single-item">60ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">200g fresh or frozen cranberries (don't thaw if frozen)</li><li class="ingredients-single-item">50g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tablespoons fresh orange juice</li><li class="ingredients-single-item">1/2 teaspoon orange zest</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5-inch) loaf pan</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving an overhang on the sides for easy removal, then lightly grease any exposed areas.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, place your granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist – this technique releases the essential oils from the zest, infusing your bread with intense orange flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>To the sugar mixture, add the flour, baking powder, baking soda, and salt. Whisk until well combined and no lumps remain.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate medium bowl, whisk together the orange juice, vegetable oil, eggs, and vanilla extract until smooth and well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the wet ingredients into the dry ingredients and stir just until combined – you'll see a few streaks of flour remaining. Over-mixing will develop gluten and result in a tougher bread.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the cranberries and nuts (if using) just until evenly distributed. The batter will be fairly thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Scrape the batter into your prepared loaf pan and smooth the top with a spatula. For an attractive split down the center (the classic quick bread look), run a knife down the center of the batter, creating a shallow indentation.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover with aluminum foil after about 45 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the bread to cool in the pan for 15 minutes – this resting period allows the structure to set and makes removal easier. Then use the parchment overhang to lift the bread out and transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the bread cools, prepare the glaze by whisking together the powdered sugar, orange juice (start with 2 tablespoons and add more if needed), and orange zest until smooth. The glaze should be thick but pourable – if it's too thick, add more orange juice a teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the bread is completely cool, drizzle the glaze over the top, allowing it to run down the sides. Let the glaze set for about 15 minutes before slicing. This bread stays moist for 3-4 days at room temperature when wrapped well, or can be frozen for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cranberry Orange Bread Recipe?

The key ingredients include all-purpose flour, granulated sugar, orange zest and juice, baking powder, baking soda, eggs, vegetable oil, vanilla extract, fresh or frozen cranberries, and optional nuts. The glaze requires powdered sugar, orange juice, and zest.

How to cook Cranberry Orange Bread Recipe at home?

Learn how to cook Cranberry Orange Bread Recipe by combining sugar with orange zest, mixing dry and wet ingredients separately, then folding in cranberries. Bake at 175°C for about 65 minutes, cool in the pan for 15 minutes, then finish cooling on a wire rack before adding the orange glaze for that perfect sweet-tart finish.

Can I use dried cranberries instead of fresh in quick bread?

Yes, you can substitute dried cranberries, but the texture and tartness will differ. If using dried, rehydrate them first by soaking in hot water for 10-15 minutes, then drain well. You may want to reduce the sugar slightly as dried cranberries are usually sweetened.

Why should I rub orange zest into sugar when baking citrus loaves?

Rubbing zest into sugar releases essential oils that might otherwise remain trapped in the zest. This technique, called "zest infusion," maximises citrus flavour throughout your bread rather than having isolated pockets of orange taste, creating a more aromatic and flavourful bake.

How do I prevent my cranberry bread from sinking in the middle?

To prevent sinking, ensure your oven is fully preheated, don't overmix the batter, use fresh leavening agents, avoid opening the oven door during baking, and test for doneness with a toothpick. If using frozen cranberries, don't thaw them first as excess moisture can cause sinking.

Want to try something else in ...

Quick Breads

Try following recommended recipes

View all
An overhead shot showcases the rustic round loaf with its dramatically crackled crust displaying deep amber tones with darker caramelized patches. A cross-section reveals a tender, open crumb structure with visible grain flecks throughout. The bread sits on a weathered wooden board strewn with malted grains and drizzled with glistening honey, captured in warm natural light that accentuates the bread's golden hues. A linen napkin and vintage bread knife rest alongside, with steam visibly rising from a freshly cut slice, highlighting the bread's warm, aromatic interior.
Breads
Quick Breads

Brown Butter and Malted Grain Bread with Caramelized Honey Recipe

A richly aromatic artisan bread with nutty brown butter notes, multi-dimensional malted grain complexity, and subtle sweetness from caramelized honey that creates an irresistible golden-brown crust.
Difficulty:
Advanced
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a thick slice of rustic Barrel-Aged Sourdough Discard Tea Bread on a weathered wooden board, revealing a moist, golden-brown crumb studded with plump raisins and citrus peel. Natural light streams in from a nearby window, highlighting the bread's caramelized crust and subtle sheen from the whiskey glaze. In the background, a vintage teapot and cup sit alongside scattered cinnamon sticks and star anise, while the loaf itself shows a perfect cross-section view exposing the tender, aromatic interior with its even distribution of fruits. A light dusting of powdered sugar adds a delicate finishing touch against the deep amber hues of the bread.
Breads
Quick Breads

Barrel-Aged Sourdough Discard Tea Bread Recipe

A richly complex tea bread that marries the tangy depth of sourdough discard with caramel notes from barrel-aged whiskey, studded with dried fruits and fragrant with warm spices.
Difficulty:
Advanced
Prep Time:
20 mins
Cook Time:
60 mins
Serves:
1 loaf (10 slices)
View recipe
An overhead shot of the deep mahogany-colored loaf with a caramelized, slightly cracked top adorned with jewel-toned candied orange and lemon peels shimmering under soft winter light. The cross-section reveals a moist, dense crumb studded with plump wine-soaked fruits that contrast beautifully against the bread's rich burgundy hue. The loaf rests on a rustic wooden board with scattered star anise, cinnamon sticks, and cloves around it, while a glass of mulled wine sits nearby, creating a cozy holiday scene. Steam rises gently from the freshly cut slice, emphasizing the bread's warmth and inviting aroma of spices and citrus.
Breads
Quick Breads

Mulled Wine Fruit Bread with Candied Citrus Recipe

Aromatic mulled wine-soaked dried fruits nestled in a rich, spiced bread dough topped with glistening candied citrus peel for a festive treat that delivers warmth and indulgence in every slice.
Difficulty:
Advanced
Prep Time:
40 mins (plus overnight soaking)
Cook Time:
65 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of thick, rustic slices of mushroom-studded quick bread arranged on a weathered wooden board, with a cross-section view revealing pockets of sautéed wild mushrooms and herbs throughout the tender crumb. The bread's golden-brown crust glistens slightly under soft natural lighting, highlighting its textural contrast with the moist interior. Scattered around the board are fresh thyme sprigs, a small bowl of truffle butter, and a few whole mushrooms, creating a woodland-inspired tableau. Steam rises gently from a freshly cut slice, emphasizing the bread's warmth and showcasing the aromatic nature of this savory bake.
Breads
Quick Breads

Forest Mushroom and Truffle Savory Quick Bread Recipe

A deeply aromatic savory quick bread studded with earthy wild mushrooms and luxurious truffle, creating a moist, hearty loaf with complex umami flavors perfect for accompanying soups or enjoyed on its own.
Difficulty:
Advanced
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 loaf (10 slices)
View recipe
A rustic overhead shot of golden-brown cornbread slices arranged on a charred wooden board, with visible pockets of fermented corn creating colorful yellow bursts throughout. The moist, cakey texture is evident in the cross-section view, which reveals a perfect crumb structure glistening with rendered duck fat. Soft afternoon light casts gentle shadows, highlighting the craggy top surface with its beautiful caramelization. A small ramekin of whipped honey butter melts invitingly against a warm slice, while scattered corn kernels and a sprig of fresh thyme add visual context to the scene. The deep amber crust contrasts beautifully with the golden interior, showcasing the perfect balance of smokiness and richness that defines this elevated cornbread.
Breads
Quick Breads

Smoked Duck Fat Cornbread with Fermented Corn Recipe

Rich, smoky cornbread infused with duck fat and studded with tangy fermented corn creates a complex flavor profile that transforms a humble side into an unforgettable culinary experience.
Difficulty:
Advanced
Prep Time:
20 mins (plus fermentation time)
Cook Time:
35 mins
Serves:
1 cornbread (8 slices)
View recipe
A cross-section of the loaf reveals a golden-brown crust with caramelized edges and a tender, moist crumb studded with toasted walnut pieces. Shot in soft natural light on a rustic wooden board, the bread is presented alongside a small glass of whiskey and a drizzle of maple syrup pooling on the cutting surface. Steam rises gently from a freshly cut slice, highlighting the bread's warm interior. Scattered whole walnuts and a vintage bread knife complete the composition, while amber tones in the photography emphasize the whiskey and maple flavors that define this artisanal creation.
Breads
Quick Breads

Whiskey Barrel-Aged Maple Walnut Bread Recipe

Rich, tender loaf infused with smooth barrel-aged whiskey, deep maple notes, and crunchy walnuts for a sophisticated bread that walks the line between sweet treat and rustic artisan baking.
Difficulty:
Advanced
Prep Time:
25 mins
Cook Time:
55 mins
Serves:
1 loaf (12 slices)
View recipe
Overhead shot of a perfectly baked loaf with a dramatic purple-hued crumb sliced to reveal elegant black sesame swirls throughout. Close-up captures the tender, open crumb structure with a slight sheen from the koji fermentation, resting on a rustic wooden board dusted with flour. Natural morning light highlights the contrast between the deep purple sweet potato-infused dough and the striking black sesame filling. Scattered sweet potato chunks and black sesame seeds surround the base of the loaf, while steam gently rises from a freshly cut slice, emphasizing its warmth and tenderness.
Breads
Quick Breads

Koji-Fermented Sweet Potato Bread with Black Sesame Recipe

Airy, umami-rich bread with sweetly earthy fermented purple sweet potatoes and a nutty black sesame swirl that balances savory depth with subtle sweetness.
Difficulty:
Advanced
Prep Time:
20 mins (plus 24 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic round loaf with a crackled golden-brown crust dusted with ancient grain flours, cut to reveal a dense yet airy interior with visible whole grains. Captured in soft morning light streaming through a kitchen window, the bread sits on a worn wooden cutting board alongside a small jar of amber fermented honey and scattered ancient grains. A slice is propped against the loaf, showing its moist, tender crumb with tiny pockets created by fermentation. A knife with honey residue and a linen napkin add texture to the composition, while steam gently rises suggesting it's freshly baked.
Breads
Quick Breads

Fermented Honey and Ancient Grain Breakfast Bread Recipe

A hearty, tangy breakfast bread infused with fermented honey and a medley of ancient grains, creating a complex flavor profile with a tender crumb and nourishing qualities.
Difficulty:
Advanced
Prep Time:
20 mins (plus 12-16 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic golden-brown buttermilk loaf with a slightly cracked top, resting on a weathered wooden board. Natural window light highlights the bread's open crumb structure revealed in a cross-section, showing vibrant green and amber swirls of herb-infused oils marbling throughout. Small droplets of glistening herb oils dot the surface, while sprigs of fresh rosemary, thyme, and sage are artfully scattered alongside the loaf. A linen napkin and vintage butter knife sit nearby, with a warm, inviting atmosphere that emphasizes the bread's homemade character and artisanal quality.
Breads
Quick Breads

Cultured Buttermilk Bread with Infused Herb Oils Recipe

A golden-crusted, tender buttermilk loaf with pockets of aromatic herb oils that creates a perfect balance of tang, richness, and garden-fresh flavors in every slice.
Difficulty:
Advanced
Prep Time:
30 mins (plus 12 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
An overhead shot of a rustic Black Garlic and Smoked Flour Savory Loaf with its deeply caramelized crust, sliced to reveal a tender crumb studded with flecks of caramelized black garlic. The loaf rests on a weathered wooden board, with sprigs of fresh thyme and a small dish of cultured butter alongside. Soft natural light streams in from a nearby window, highlighting the bread's textural qualities and varied shades of amber and mahogany. A chef's knife with a wooden handle and a linen cloth with flour dusting complete the composition, enhancing the artisanal, handcrafted feel that matches this uniquely flavored specialty bread.
Breads
Quick Breads

Black Garlic and Smoked Flour Savory Loaf Recipe

A hearty savory loaf with deep umami notes from fermented black garlic and subtle smokiness from home-smoked flour, creating a complex flavor profile that pairs perfectly with soups or as the base for open-faced sandwiches.
Difficulty:
Advanced
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Cranberry Orange Bread Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-06-19", "description": "Learn how to make the best homemade Cranberry Orange Bread with this easy baking recipe! Perfectly moist with bursts of tart cranberries and bright orange flavor in every bite. The secret is rubbing the orange zest into the sugar to release essential oils for an intense citrus punch!", "prepTime": "PT20M", "cookTime": "PT65M", "totalTime": "PT85M", "keywords": "cranberry orange bread, quick bread, holiday baking, cranberry recipe, citrus bread", "recipeYield": "12", "recipeCategory": "Bread", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "245 calories", "carbohydrateContent": "38 g", "proteinContent": "3 g", "fatContent": "9 g", "saturatedFatContent": "1.5 g", "cholesterolContent": "31 mg", "sodiumContent": "180 mg", "sugarContent": "22 g", "servingSize": "1 slice" }, "recipeIngredient": [ "280g all-purpose flour", "150g granulated sugar", "1 tablespoon orange zest (from 1-2 oranges)", "1 1/2 teaspoons baking powder", "1/2 teaspoon baking soda", "1/2 teaspoon salt", "180ml fresh orange juice", "60ml vegetable oil", "2 large eggs, room temperature", "1 teaspoon vanilla extract", "200g fresh or frozen cranberries (don't thaw if frozen)", "50g chopped walnuts or pecans (optional)", "120g powdered sugar", "2-3 tablespoons fresh orange juice", "1/2 teaspoon orange zest" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare", "text": "Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving an overhang on the sides for easy removal, then lightly grease any exposed areas." }, { "@type": "HowToStep", "name": "Infuse Sugar", "text": "In a large bowl, place your granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist – this technique releases the essential oils from the zest, infusing your bread with intense orange flavor." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "To the sugar mixture, add the flour, baking powder, baking soda, and salt. Whisk until well combined and no lumps remain." }, { "@type": "HowToStep", "name": "Mix Wet Ingredients", "text": "In a separate medium bowl, whisk together the orange juice, vegetable oil, eggs, and vanilla extract until smooth and well combined." }, { "@type": "HowToStep", "name": "Combine Mixtures", "text": "Pour the wet ingredients into the dry ingredients and stir just until combined – you'll see a few streaks of flour remaining. Over-mixing will develop gluten and result in a tougher bread." }, { "@type": "HowToStep", "name": "Add Cranberries", "text": "Gently fold in the cranberries and nuts (if using) just until evenly distributed. The batter will be fairly thick." }, { "@type": "HowToStep", "name": "Prepare for Baking", "text": "Scrape the batter into your prepared loaf pan and smooth the top with a spatula. For an attractive split down the center (the classic quick bread look), run a knife down the center of the batter, creating a shallow indentation." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, loosely cover with aluminum foil after about 45 minutes." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the bread to cool in the pan for 15 minutes – this resting period allows the structure to set and makes removal easier. Then use the parchment overhang to lift the bread out and transfer to a wire rack to cool completely." }, { "@type": "HowToStep", "name": "Make Glaze", "text": "While the bread cools, prepare the glaze by whisking together the powdered sugar, orange juice (start with 2 tablespoons and add more if needed), and orange zest until smooth. The glaze should be thick but pourable – if it's too thick, add more orange juice a teaspoon at a time." }, { "@type": "HowToStep", "name": "Glaze and Serve", "text": "Once the bread is completely cool, drizzle the glaze over the top, allowing it to run down the sides. Let the glaze set for about 15 minutes before slicing. This bread stays moist for 3-4 days at room temperature when wrapped well, or can be frozen for up to 3 months." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "142" }, "review": [ { "@type": "Review", "author": "Elena Kowalski", "datePublished": "2024-06-01", "reviewBody": "This cranberry orange bread is absolutely divine! The combination of tart cranberries with the bright orange flavor creates the perfect balance. I loved how moist it turned out, and the glaze really takes it to another level. Will definitely be making this again for holiday gatherings!", "name": "Perfect Holiday Breakfast Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-06-05", "reviewBody": "The zesty flavor profile of this bread is incredible - not too sweet, which I appreciate. The technique of rubbing the orange zest into the sugar really does make a difference! The bread remained moist for days, and the cranberries provided a wonderful tartness that balanced the sweet glaze perfectly.", "name": "Zesty Flavor, Not Too Sweet", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Martinez", "datePublished": "2024-06-10", "reviewBody": "That orange glaze is what makes this recipe exceptional! I've tried several cranberry bread recipes, but this one stands out because of how well the citrus flavor comes through. The bread itself is wonderfully moist, and those bursts of cranberry are just perfect. Made it twice in one week!", "name": "Orange Glaze Makes This Exceptional", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ibrahim Khan", "datePublished": "2024-06-15", "reviewBody": "I was amazed at how well this bread freezes! I made a double batch, froze one loaf, and it was just as delicious when thawed a month later. The cranberries retain their tangy burst of flavor, and the bread stays incredibly moist. This recipe is definitely a keeper for my collection.", "name": "Freezes Beautifully For Later", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Papadopoulos", "datePublished": "2024-06-18", "reviewBody": "I never thought I'd find a cranberry orange bread recipe better than my grandmother's, but this one takes the crown! The technique of rubbing the zest into the sugar really enhances the orange flavor throughout. The bread has the perfect crumb texture - not too dense, not too light. My family has already requested that I make it again!", "name": "Better Than My Grandmother's Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Cranberry Orange Bread Recipe?", "acceptedAnswer": { "@type": "Answer", "text": "The key ingredients include all-purpose flour, granulated sugar, orange zest and juice, baking powder, baking soda, eggs, vegetable oil, vanilla extract, fresh or frozen cranberries, and optional nuts. The glaze requires powdered sugar, orange juice, and zest." } }, { "@type": "Question", "name": "How to cook Cranberry Orange Bread Recipe at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Cranberry Orange Bread Recipe by combining sugar with orange zest, mixing dry and wet ingredients separately, then folding in cranberries. Bake at 175°C for about 65 minutes, cool in the pan for 15 minutes, then finish cooling on a wire rack before adding the orange glaze for that perfect sweet-tart finish." } }, { "@type": "Question", "name": "Can I use dried cranberries instead of fresh in quick bread?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can substitute dried cranberries, but the texture and tartness will differ. If using dried, rehydrate them first by soaking in hot water for 10-15 minutes, then drain well. You may want to reduce the sugar slightly as dried cranberries are usually sweetened." } }, { "@type": "Question", "name": "Why should I rub orange zest into sugar when baking citrus loaves?", "acceptedAnswer": { "@type": "Answer", "text": "Rubbing zest into sugar releases essential oils that might otherwise remain trapped in the zest. This technique, called \"zest infusion,\" maximises citrus flavour throughout your bread rather than having isolated pockets of orange taste, creating a more aromatic and flavourful bake." } }, { "@type": "Question", "name": "How do I prevent my cranberry bread from sinking in the middle?", "acceptedAnswer": { "@type": "Answer", "text": "To prevent sinking, ensure your oven is fully preheated, don't overmix the batter, use fresh leavening agents, avoid opening the oven door during baking, and test for doneness with a toothpick. If using frozen cranberries, don't thaw them first as excess moisture can cause sinking." } } ] }