Cranberry Orange Bread

Cranberry Orange Bread

This Cranberry Orange Bread is a moist, flavorful loaf bursting with tangy cranberries and citrusy orange flavor. It’s perfect for breakfast, a snack, or even dessert during the holiday season or any time of year.

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• Zest of 1 orange
• 3/4 cup fresh orange juice (from about 2 oranges)
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries, roughly chopped

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1–2 tablespoons orange juice

Instructions

1. Preheat the 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. Mix the Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and both sugars. Stir in the orange zest.
3. Prepare the Wet Ingredients:
   • In a medium bowl, whisk together the orange juice, melted butter, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Avoid overmixing.
5. Add the Cranberries:
   • Fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.
6. Bake the Bread:
   • Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
   • If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 10–15 minutes of baking.
7. Cool the Bread:
   • Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the Glaze (Optional):
   • In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled bread.

Tips:

• For extra flavor, add 1/2 teaspoon ground cinnamon or a pinch of nutmeg to the batter.
• Use dried cranberries if fresh or frozen ones aren’t available, but soak them in warm orange juice for 10 minutes to plump them up.
• Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Enjoy this sweet and tangy Cranberry Orange Bread! 🍊🍞✨