Description
This Cranberry Orange Bread is a delightful, moist quick bread combining bright citrus flavors with tart cranberries and a hint of warm cinnamon. Perfect for breakfast or a sweet snack, it features a tender crumb with bursts of juicy cranberries and optional crunchy nuts, baked to golden perfection in a loaf pan.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- 3/4 cup orange juice (freshly squeezed preferred)
- Zest of 1 large orange
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped
- 1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure the bread comes out easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined to form the dry base of the bread.
- Cream Butter and Combine Wet Ingredients: In a separate bowl, cream the softened butter until smooth. Then add the egg, freshly squeezed orange juice, orange zest, and vanilla extract, mixing well until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently just until combined. The batter should be slightly lumpy; avoid overmixing to keep the bread tender.
- Fold in Fruits and Nuts: Carefully fold the chopped cranberries and optional chopped walnuts or pecans into the batter, ensuring even distribution throughout.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even finish.
- Bake: Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the bread browns too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.
- Cool and Serve: Remove from oven and let the bread cool in the pan for about 10 minutes. Then transfer onto a wire rack to cool completely before slicing to preserve its structure and flavor.
Notes
- Use freshly squeezed orange juice and zest for the best flavor impact.
- Frozen cranberries should not be thawed to prevent excess moisture in the batter.
- Covering the bread with foil during the last part of baking prevents over-browning.
- To add texture and richness, include chopped walnuts or pecans; omit for nut-free.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
