This recipe combines the tartness of cranberries with the bright citrus flavor of orange for a delicious and moist quick bread. Perfect for breakfast or an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon grated orange zest
- 1 ½ cups fresh cranberries
- ½ cup chopped nuts (walnuts, pecans, or almonds – optional)
- ¾ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- ¾ cup orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, and orange zest.
- In a separate bowl, toss cranberries with a tablespoon of flour (this will help prevent them from sinking to the bottom of the bread).
- In a third bowl, cream together butter and sugar until light and fluffy. Beat in the egg until well combined.
- Add the orange juice to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just a few streaks of flour remain. Don’t overmix.
- Gently fold in the cranberries and nuts (if using).
- Pour batter into the prepared loaf pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips:
- For a richer flavor, substitute brown sugar for half of the granulated sugar.
- If you don’t have fresh cranberries, you can substitute 1 cup of dried cranberries. Be sure to chop them before adding them to the batter.
- This bread can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.
- You can also freeze this bread for up to 3 months. Thaw overnight in the refrigerator before serving.
Enjoy!
