Description
This Cranberry Orange Bread is a delightful quick bread combining zesty orange flavor, tart cranberries, and a hint of warming cinnamon. Perfect for breakfast, brunch, or a snack, this moist and flavorful loaf is easy to prepare and bakes to golden perfection with a tender crumb studded with fresh cranberries and optional nuts for added crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- 3/4 cup orange juice (freshly squeezed is best)
- Zest of 1 large orange
- 1 teaspoon vanilla extract
Additional Mix-ins
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal and prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, cream the softened butter until smooth and creamy. Then add the egg, freshly squeezed orange juice, orange zest, and vanilla extract, mixing until everything is well incorporated.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. Be careful not to overmix to keep the bread tender; slight lumps are fine in the batter.
- Add Cranberries and Nuts: Gently fold in the chopped cranberries and nuts if using, distributing them evenly throughout the batter.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake the Bread: Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. If the bread starts browning too quickly, loosely tent it with aluminum foil during the last 15 minutes.
- Cool the Bread: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Using freshly squeezed orange juice and zest enhances the bright citrus flavor.
- Frozen cranberries can be used; do not thaw before chopping and folding in.
- For a nut-free version, omit the walnuts or pecans.
- Cover the bread loosely with foil if browning too quickly to avoid a burnt crust.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
