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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
- 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.
- 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.
- Prepare the Wet Ingredients:
- In a medium bowl, whisk together the orange juice, melted butter, eggs, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Avoid overmixing.
- Add the Cranberries:
- Fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.
- 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.
- Cool the Bread:
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- 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! 🍊🍞✨
