Description
This Cranberry Orange Bread is a delightful combination of sweet and tangy flavors, with juicy cranberries and a burst of citrus from fresh orange juice and zest. Perfect for breakfast, brunch, or as a snack, this quick bread is moist, flavorful, and easy to make!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- Zest of 1 orange
Instructions
-
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. -
Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. -
Cream Wet Ingredients:
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. -
Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and orange zest. Mix until just combined. -
Add Cranberries:
Gently fold in the cranberries. -
Bake:
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and Serve:
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. -
Enjoy:
Slice and serve your delicious Cranberry Orange Bread!
Notes
- You can use fresh or frozen cranberries. If using frozen, there’s no need to thaw them.
- To store, keep the bread wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 230kcal
- Sugar: 21g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg