Cranberry Orange Bread Recipe
This Cranberry Orange Bread is a delightful and moist quick bread bursting with fresh cranberries and vibrant orange flavors. Perfect for breakfast or an afternoon snack, it combines the tartness of cranberries with the sweet citrus aroma of orange zest and juice, finished with a tender crumb and optional crunchy nuts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 3/4 cup orange juice
- 1 tablespoon orange zest
Add-ins
- 1 and 1/2 cups fresh or frozen cranberries
- 1/2 cup chopped nuts (such as walnuts or pecans) (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir well to blend all dry ingredients evenly.
- Prepare wet ingredients: In a separate bowl, beat the softened unsalted butter until creamy. Then add the eggs, orange juice, and orange zest, mixing thoroughly until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Fold in cranberries and nuts: Gently fold in the fresh or frozen cranberries and, if using, the chopped nuts to distribute them evenly throughout the batter.
- Pour batter into pan: Pour the prepared batter into the greased loaf pan and spread it out evenly so it bakes uniformly.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Notes
- Using fresh or frozen cranberries is fine; if using frozen, do not thaw before adding to the batter to prevent discoloration of the bread.
- Chopped nuts are optional but add a nice crunchy texture and flavor contrast.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be sliced and toasted for a delicious breakfast treat.
Keywords: cranberry orange bread, quick bread, citrus bread, cranberry loaf, holiday bread, breakfast bread
Find it online: https://tastybella.com/cranberry-orange-bread-recipe/
