Description
This Cranberry Orange Bread is a delightful combination of tart cranberries and zesty orange flavor, perfect for a cozy breakfast or a sweet snack. Moist and tender with a subtle citrus aroma, it’s an easy-to-make quick bread that will brighten up any day. The fresh cranberries provide bursts of tanginess balanced by the sweet orange glaze, making it a festive and flavorful treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup fresh cranberries, chopped
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon orange zest
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake the bread.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together to distribute all ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, orange juice, vegetable oil, and orange zest until fully blended and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir with a spatula or spoon until just combined. Avoid overmixing to keep the bread tender.
- Fold in Cranberries: Carefully fold the chopped fresh cranberries into the batter, ensuring they are evenly distributed without breaking them up too much.
- Prepare Baking Pan: Grease a loaf pan well with butter or non-stick spray to prevent sticking, then pour the batter evenly into the pan.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing. This prevents the bread from becoming soggy.
Notes
- Use fresh cranberries for the best texture; frozen can be used but may alter moisture slightly.
- Make sure not to overmix the batter to keep the bread light and fluffy.
- For extra flavor, sprinkle some sugar on top before baking for a slight crunchy crust.
- Store the finished bread in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- Optional: Add a simple orange glaze by mixing powdered sugar and orange juice to drizzle on top once cooled.
