Description
This cranberry bread is a moist, flavorful quick bread bursting with fresh cranberries and a hint of orange zest. Perfectly balanced with the sweetness of sugar and the tang of orange juice, this bread makes an ideal breakfast treat or an afternoon snack. The optional nuts add a delightful crunch, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup orange juice (preferably freshly squeezed)
- 1/4 cup vegetable oil
- 1 large egg, beaten
- 1 tablespoon orange zest
Add-ins
- 1 1/2 cups fresh or frozen cranberries, chopped
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to ensure the bread doesn’t stick.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate bowl, mix the orange juice, vegetable oil, beaten egg, and orange zest, blending them well to evenly distribute the flavors.
- Combine wet and dry mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix to maintain a tender crumb.
- Fold in add-ins: Carefully fold in the chopped cranberries and nuts (if using) to distribute them evenly throughout the batter.
- Transfer to pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even bake.
- Bake: Place the pan in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean with no wet batter.
- Cool: Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then, transfer the bread onto a wire rack to cool completely.
- Serve: Once cooled, slice and serve the cranberry bread warm or at room temperature as a delicious snack or breakfast option.
Notes
- For best flavor, use freshly squeezed orange juice and zest.
- Frozen cranberries work well; no need to thaw before chopping and folding in.
- Add nuts for extra texture, but they can be omitted for a nut-free version.
- Make sure not to overmix the batter to keep the bread light and tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
