cranberry bread
This cranberry bread is a delightful quick bread bursting with tart cranberries and a hint of sweetness. Perfect for breakfast, brunch, or as a snack, this moist loaf is easy to make and sure to impress.
Equipment
- 1 mixing bowl
- 1 loaf pan (9x5 inches)
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 1 toothpick or cake tester
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1 1/2 cups fresh or frozen cranberries If using frozen, do not thaw.
Instructions
- Preheat the oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk together until well combined.
- In another bowl, mix the melted butter, eggs, vanilla extract, and orange juice until well blended.
- Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula until just combined. Do not overmix; it's okay if there are some lumps.
- Gently fold in the cranberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.
Notes
For added flavor, consider adding chopped nuts or a sprinkle of orange zest to the batter.
This bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
Toasting slices adds a lovely crunch and flavor.