Description
This Orange Cranberry Bread is a delightful combination of tangy cranberries, zesty orange, and crunchy nuts. Perfect for breakfast or as a snack, this moist and flavorful quick bread is sure to become a favorite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
Wet Ingredients:
- 3/4 cup fresh orange juice
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
- Combine wet ingredients: In another bowl, combine the orange juice, oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Add mix-ins: Gently fold in the cranberries and nuts, if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweet finish, drizzle with a simple glaze made from powdered sugar and orange juice once the bread has cooled.
- This bread can be wrapped and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
