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Cranberry Orange Bread

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  • Serves 8
  • Cooks in 70 mins (15m prep + 55m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Frozen cranberries | Something else | Recipes requitring Frozen cranberries

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. 2.In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. 3.Add the softened butter to the dry ingredients. Use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
  4. 4.In a separate bowl, whisk together the egg, orange zest, orange juice, milk, and vanilla extract.
  5. 5.Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  6. 6.Gently fold in the chopped cranberries.
  7. 7.Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. 8.Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  9. 9.Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  10. 10.Slice and serve the Cranberry Orange Bread as is or toasted with butter. Enjoy!

lightbulb_outline Tips

  • chevron_rightFor extra citrus flavor, add a tablespoon of freshly squeezed orange juice to the batter.
  • chevron_rightIf you prefer a sweeter bread, you can increase the amount of sugar to 1 cup.
  • chevron_rightFeel free to add a handful of chopped nuts, such as pecans or walnuts, for added crunch and texture.
  • chevron_rightTo keep the bread fresh, store it in an airtight container at room temperature for up to 3 days.
  • chevron_rightThis bread also freezes well. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw overnight in the refrigerator before enjoying.