Description
Moist, tender, and full of flavor, this Cranberry Orange Bread combines tart cranberries with zesty orange for a perfectly balanced quick bread. Ideal for holidays, breakfast, or gifting.
Ingredients
- All-Purpose Flour: 2 cups
- Baking Powder: 2 teaspoons
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Granulated Sugar: 1 cup
- Eggs: 2 large
- Orange Juice (freshly squeezed): ½ cup
- Orange Zest: 1 tablespoon
- Vegetable Oil (or melted butter): ½ cup
- Milk (or buttermilk): ¼ cup
- Fresh or Frozen Cranberries: 1 ½ cups
- Chopped Walnuts or Pecans (optional): ½ cup
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan.
- Combine Ingredients: In one bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, whisk eggs, sugar, orange juice, zest, oil, and milk until smooth.
- Prepare Your Cooking Vessel: Add dry ingredients to wet and stir until just combined. Fold in cranberries and nuts (if using).
- Assemble the Dish: Pour batter into loaf pan and smooth the top.
- Cook to Perfection: Bake 50–60 minutes, until a skewer comes out clean.
- Finishing Touches: Cool in the pan for 10 minutes, then transfer to a wire rack.
- Serve and Enjoy: Slice and enjoy warm or at room temperature.
Notes
- Dust cranberries with flour to prevent sinking.
- Do not overmix for a tender crumb.
- Top with an orange glaze for extra flavor.
- Freeze for up to 2 months, wrapped tightly.