cranberry orange bread
This delicious cranberry orange bread is the perfect balance of sweet and tart flavors. It's moist, fragrant, and ideal for breakfast, snacks, or dessert. This recipe makes a lovely loaf that can be enjoyed fresh or toasted.
Equipment
- 1 9x5-inch loaf pan
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 1 ½ cups all-purpose flour You can substitute half a cup with whole wheat flour for a healthier option.
- 1 cup fresh cranberries Can be frozen, thawed.
- ½ cup orange juice
- Zest of 1 orange
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans Optional.
Instructions
- Preheat your oven to 350°F (175°C) and grease the loaf pan with non-stick cooking spray or butter.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk until well combined.
- In another bowl, mix the sugar, oil, egg, orange juice, and orange zest. Whisk these ingredients together until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in the cranberries and nuts (if using) carefully with a rubber spatula until evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
To enhance the flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
You can substitute half a cup of the all-purpose flour with whole wheat flour for a healthier option.
This bread freezes well. Wrap it tightly in plastic wrap and aluminum foil for up to 3 months.