Description
A moist and tangy cranberry bread bursting with fresh cranberries, orange zest, and a hint of sweetness. Perfect for breakfast, dessert, or a festive holiday treat.
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
3/4 cup orange juice (preferably freshly squeezed)
1/4 cup vegetable oil
1 large egg, beaten
1 tablespoon orange zest
1 1/2 cups fresh or frozen cranberries, chopped
1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine orange juice, vegetable oil, beaten egg, and orange zest.
- Gradually pour the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing.
- Fold in chopped cranberries and nuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
Toss cranberries in a tablespoon of flour to prevent them from sinking in the batter.
For a sweeter version, drizzle a simple orange glaze on top.
This recipe can be easily adapted for mini loaves or muffins.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 210 kcal
