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Easy Orange Cranberry Bread

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This Easy Orange Cranberry Bread is a moist and flavorful quick bread that combines the zesty taste of fresh oranges with the tartness of cranberries. It’s perfect for breakfast, brunch, or as a holiday treat.

Ingredients

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  • Dry Ingredients:
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 tablespoon orange zest (from about 1 large orange)
  • Wet Ingredients:
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/4 cup unsalted butter, room temperature
    • 1 large egg, room temperature
    • 1 cup orange juice (preferably fresh)
    • 1 teaspoon vanilla extract
  • Add-ins:
    • 1 1/2 cups fresh or frozen cranberries, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and orange zest. Set aside.
  3. Cream Butter and Sugars: In a large bowl, using an electric mixer, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
  4. Add Egg: Add the egg to the butter-sugar mixture and beat until well combined.
  5. Incorporate Orange Juice and Vanilla: Mix in the orange juice and vanilla extract until combined. The mixture may look slightly curdled; that’s okay.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to prevent a dense bread.
  7. Fold in Cranberries: Gently fold in the chopped cranberries until evenly distributed throughout the batter.
  8. Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
  9. Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
  10. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Notes

  • For a nuttier flavor, consider folding in 1/2 cup of chopped walnuts or pecans along with the cranberries.
  • If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture.
  • This bread can be stored at room temperature, wrapped tightly, for up to 3 days. For longer storage, consider freezing it.

Find it online: https://recipe.newsvks.com/easy-orange-cranberry-bread/