cranberry orange bread
This delightful cranberry orange bread combines the tartness of fresh cranberries with the sweetness of orange zest, creating a perfect treat for breakfast, brunch, or an afternoon snack. Moist and flavorful, it's sure to be a hit with family and friends.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 1 loaf pan (9x5 inches)
- 1 oven
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter Melted.
- 2 large eggs
- 2 tablespoons orange zest
- ½ cup fresh orange juice
- 1 ½ cups fresh cranberries Halved.
- ½ cup chopped walnuts Optional.
Instructions
- Preheat the oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted unsalted butter, eggs, orange zest, and fresh orange juice. Mix until well blended.
- Pour the wet ingredients into the dry ingredients, and stir gently until just combined. Do not overmix; it's okay if there are a few lumps.
- Gently fold in the halved cranberries and chopped walnuts if using.
- Transfer the batter to the prepared loaf pan, smoothing the top with a rubber spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Notes
If fresh cranberries are not available, you can use frozen cranberries; just do not thaw them before adding.
For a touch of sweetness, you may glaze the top of the bread with a simple icing made from powdered sugar and orange juice.
Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for a week.