Cranberry Orange Bread is a delicious and fragrant treat, perfect for the holiday season or anytime you want a zesty, sweet loaf. Here’s a simple recipe for making it:
Cranberry Orange Bread Recipe
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup orange juice (freshly squeezed is best)
- Zest of 1 large orange
- 1 tsp vanilla extract
- 1 1/2 cups fresh cranberries (chopped if desired, or whole for a more rustic texture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 tbsp sugar (for topping, optional)
Instructions:
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
-
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
-
Mix Wet Ingredients:
- In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange juice, orange zest, and vanilla extract until combined.
-
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Be careful not to overmix, as that can lead to a denser bread.
- Fold in the cranberries and nuts (if using), making sure they are evenly distributed throughout the batter.
-
Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle 1 tablespoon of sugar on top for a slight crunch and a touch of sweetness (optional).
- Bake for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If the top is getting too brown while baking, you can cover it loosely with aluminum foil for the last 10 minutes.
-
Cool:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips:
- Frozen Cranberries: You can use frozen cranberries in place of fresh ones, but don’t thaw them before adding them to the batter. They might turn the batter a little purple, but they’ll still bake up perfectly!
- Make It a Quick Bread: This recipe can also work as a muffin. Just divide the batter into a greased muffin tin and bake for 18-22 minutes, or until a toothpick comes out clean.
This cranberry orange bread is moist, flavorful, and has the perfect balance of sweet and tart. It’s great for breakfast, snacks, or even as a gift! Enjoy!