Description
This Cranberry Bread is a moist, flavorful loaf bursting with fresh cranberries and a hint of orange zest. Perfect for breakfast, brunch, or a cozy snack, it combines the tartness of cranberries with the sweetness of orange and nuts for added texture. Easy to prepare and ideal for the holiday season or any day you crave a homemade, fruity quick bread.
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 flour a 9×5-inch loaf pan to prevent sticking.
- 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 to create the wet mixture.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry mixture. Stir gently until just combined, being careful not to overmix to keep the bread tender.
- Add Cranberries and Nuts: Fold in the chopped cranberries and nuts (if using) evenly throughout the batter.
- Prepare for Baking: Pour the batter into the greased and floured loaf pan. Smooth the top for even baking.
- Bake: Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely to avoid sogginess.
- Serve: Slice the bread into 10 pieces and serve warm or at room temperature.
Notes
- For best results, use freshly squeezed orange juice and zest to maximize flavor.
- Chopping cranberries helps distribute their tartness evenly throughout the bread.
- If using frozen cranberries, do not thaw to prevent the batter from becoming too wet.
- Walnuts or pecans add a lovely crunch, but you can omit them for a nut-free version.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
