cranberry bread recipes
This delicious cranberry bread is perfect for breakfast or as a lovely snack. The tartness of the cranberries combined with a hint of orange zest makes this bread a delightful treat.
Equipment
- 1 mixing bowl
- 1 loaf pan (9x5 inches)
- 1 measuring cups and spoons
- 1 whisk or fork
- 1 rubber spatula
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh or frozen cranberries, halved If using frozen, no need to thaw.
- 1/2 cup granulated sugar
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon orange zest, grated
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- In a separate bowl, mix the orange juice, vegetable oil, egg, and orange zest until fully combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix.
- Fold in the halved cranberries gently, ensuring they are evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. Enjoy your cranberry bread!
Notes
If using frozen cranberries, there is no need to thaw them; just add them directly to the batter.
You can also add nuts or spices, like cinnamon, for extra flavor.
Store any leftover bread in an airtight container at room temperature for up to three days or refrigerate for longer freshness.