cranberry bread recipes
This cranberry bread is a delightful combination of tart cranberries and sweet notes, perfect for breakfast or as a snack. It creates a soft, moist loaf that is sure to impress anyone who tries it.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 whisk
- 1 loaf pan (9x5 inches)
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 2 large eggs
- 1/2 cup milk
- 1/2 cup unsalted butter Melted.
- 1 cup fresh cranberries Chopped.
- 1/2 cup walnuts or pecans Chopped, optional.
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest until well combined.
- In a separate bowl, beat the eggs, then add the milk and melted butter, mixing until smooth.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped cranberries and nuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Turn out onto a wire rack to cool completely.
- Slice and serve as desired.
Notes
This bread can be made ahead of time and stored at room temperature for up to three days or frozen for up to three months. Just make sure it is well-wrapped.
Feel free to add spices like cinnamon or nutmeg for extra flavor.
Serve with butter or cream cheese for a delightful breakfast treat!