Cranberry Orange Bread
A delightful quick bread combining the sweet-tart flavor of cranberries with the bright citrus zing of oranges, perfect for breakfast or snacks.
Servings: 8 slices
Calories: 220kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240 g
- 0.75 cup white sugar 150 g
- 1.5 teaspoons baking powder
- 0.75 teaspoon salt
- 0.5 teaspoon baking soda
Wet Ingredients
- 0.25 cup unsalted butter, cut into pieces and softened 60 g
- 0.75 cup orange juice 180 ml
- 1 tablespoon grated orange zest
- 1 large egg, beaten
Add-ins
- 1 cup chopped cranberries fresh or frozen
- 0.5 cup chopped walnuts optional
Instructions
Preparation
- Gather all the ingredients to make the process smooth and easy.
- Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan, ensuring it’s well-coated to prevent sticking.
- In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. Mix them well to ensure an even distribution.
- Add the softened butter into the flour mixture and stir until it’s well combined, creating a crumbly texture.
- Pour in the orange juice, add the grated orange zest, and add the beaten egg. Mix everything until just combined; be careful not to overmix.
- Gently fold in the chopped cranberries and walnuts with a spatula or wooden spoon.
- Spoon the batter into your prepared loaf pan, spreading it out evenly.
Baking
- Bake in the preheated oven for 60 to 75 minutes. You’ll want to check doneness by inserting a toothpick into the center; it should come out clean.
- Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh cranberries when in season for best flavor. This bread freezes well! Slice and store in an airtight container for up to 3 months.