Description
This Orange Cranberry Bread is a moist and flavorful quick bread combining sweet orange zest and juice with tart cranberries. Perfect for breakfast, brunch, or a cozy afternoon snack, it’s easy to make and freezes well.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest (from about 1 large orange)
- ¾ cup freshly squeezed orange juice
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (to toss with cranberries)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in orange zest, orange juice, and vanilla extract.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Toss cranberries with 1 tablespoon of flour and fold them gently into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped nuts like walnuts or pecans for extra crunch.
- Substitute orange juice with buttermilk for a tangy variation.
- Top with a simple orange glaze made from powdered sugar and orange juice for extra sweetness.
- Wrap tightly and freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
