Cranberry Orange Bread

A delightful seasonal bread that's moist and flavorful, featuring tart cranberries and refreshing orange zest.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 12 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1.5 teaspoons baking powder
0.5 teaspoon baking soda
1 teaspoon salt

Wet Ingredients

1 large egg, beaten
0.75 cup orange juice (freshly squeezed is best)
1 tablespoon orange zest
2 tablespoons melted unsalted butter

Add-ins

1.5 cups fresh or frozen cranberries (if frozen, do not thaw)
0.5 cup chopped walnuts or pecans (optional)

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix the beaten egg, orange juice, orange zest, and melted butter.

Mixing

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just moistened. Do not overmix, or the bread will be tough.
Carefully fold in the cranberries and the chopped nuts if you are using them.

Baking

Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 60 minutes. To check if it is done, insert a toothpick into the center; it should come out clean.
Remove the pan from the oven and let it cool for about 10 minutes.
Turn the bread out onto a wire rack to cool completely before slicing.

Notes

To keep your Cranberry Orange Bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to three months.