Description
This delicious Cranberry Bread is a moist and flavorful quick bread, infused with fresh orange juice and zest for a citrusy twist. Packed with tart cranberries and crunchy nuts, this loaf is perfect for breakfast, tea time, or a cozy snack. It’s easy to make and baked to golden perfection, offering a wonderful balance of sweet and tangy flavors.
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
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease and 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 thoroughly.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry mixtures, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Fold in Add-ins: Gently fold in the chopped cranberries and nuts if using, distributing them evenly throughout the batter.
- Fill the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to create an even surface.
- Bake the Bread: Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the bread is ready.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice the bread once cooled and serve warm or at room temperature for a delightful treat.
Notes
- Fresh orange juice and zest provide the best flavor, but bottled juice can be used in a pinch.
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- If using frozen cranberries, do not thaw before adding to the batter to prevent bleeding of color.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
