Description
This Cranberry Bread is a moist, flavorful quick bread packed with tart cranberries and bright orange zest. Perfect for breakfast, brunch, or a snack, the loaf combines the sweetness of sugar with citrusy freshness and a hint of crunch from optional nuts. Baked to golden perfection, it’s an easy-to-make treat that delights with every bite.
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.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, combine the orange juice, vegetable oil, beaten egg, and orange zest, stirring well to incorporate all flavors.
- Combine wet and dry: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Add cranberries and nuts: Fold in the chopped cranberries and nuts (if using), distributing them evenly throughout the batter.
- Pour and smooth batter: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the bread: Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool the bread: Let the bread cool in the pan for 10 minutes. Then remove it from the pan and place on a wire rack to cool completely to room temperature.
- Serve: Slice the bread and serve it warm or at room temperature as a delightful breakfast treat or snack.
Notes
- For extra flavor, try adding a teaspoon of cinnamon to the dry ingredients.
- If using frozen cranberries, do not thaw before folding into the batter to avoid changing the consistency.
- You can substitute orange juice with apple juice for a different citrus note.
- Storage: Wrap the bread tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
- Optional nuts add texture and richness but can be omitted for a nut-free version.
