Cranberry Orange Bread
A moist and flavorful quick bread bursting with fresh cranberries and bright orange zest, perfect for breakfast or a sweet snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 0.5 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1.5 cups fresh or frozen cranberries, chopped
- 0.25 cup chopped walnuts optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, orange juice, and orange zest until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped cranberries and walnuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.