Easy Recipe for Delicious Cranberry Orange Bread

Embark on a flavorful journey with Cranberry Orange Bread, a delightful quick bread that encapsulates the vibrant essence of autumn. This recipe weaves together the tartness of fresh cranberries with the sweet, citrusy burst of orange, creating a loaf that’s not only visually striking but irresistibly tasty. Perfect for breakfast, as a snack, or a thoughtful homemade gift, this bread marries the comforting texture of classic quick bread with the festive flavors of the season. Let’s bake our way to a loaf that’s sure to brighten your table and palate.

Why You’ll Love Cranberry Orange Bread:

• Festive Flavors: The combination of cranberries and orange offers a refreshing twist on traditional quick bread.
• Moist and Tender: Enjoy a bread that’s beautifully moist, thanks to the right blend of ingredients.
• Versatile: Perfect for any occasion, from a casual breakfast to holiday gatherings.
• Simple to Make: With straightforward steps and common pantry ingredients, this recipe is accessible to bakers of all levels.

Ingredients Notes For Cranberry Orange Bread:

• Cranberries: Fresh cranberries add tartness and a pop of color. You can also use frozen cranberries without thawing.
• Orange: The zest and juice of an orange infuse the bread with a bright, citrusy flavor.
• Flour: All-purpose flour forms the base of the bread, providing structure.
• Sugar: Granulated sugar balances the tartness of the cranberries and adds sweetness.
• Leavening Agents: Baking powder and a pinch of baking soda help the bread rise and become fluffy.
• Eggs: Bind the ingredients together and contribute to the bread’s moist texture.
• Butter: Melted butter adds richness and moisture to the loaf.

Recipe Steps:

1. Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
3. Combine Wet Ingredients: In another bowl, mix the orange juice, orange zest, melted butter, and beaten eggs.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring just until moistened. Fold in the cranberries.
5. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Glaze: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, drizzle with a simple orange glaze made from powdered sugar and orange juice.

Storage Options:

• Room Temperature: Store the cooled bread, wrapped in plastic wrap, at room temperature for up to 3 days.
• Refrigerate: For longer storage, keep the bread in the refrigerator for up to a week.
• Freeze: Wrap the bread tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Easy Recipe for Delicious Cranberry Orange Bread

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Ingredients

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• 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 large orange, zest, and juice
• 3/4 cup orange juice (from the orange supplemented with additional juice as needed)
• 2 tablespoons unsalted butter, melted
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries, coarsely chopped
• 1/2 cup walnuts or pecans, chopped (optional)

Instructions

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
2. Combine Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add Orange Zest and Juice:
   • Zest the orange directly into the dry ingredients. Then, squeeze the juice from the orange into a measuring cup. Add enough additional orange juice to make 3/4 cup if necessary.
4. Mix Wet Ingredients:
   • In a separate bowl, mix together the orange juice, melted butter, beaten egg, and vanilla extract.
5. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the dry ingredients, stirring just until moistened and combined. Do not overmix.
6. Fold in Cranberries and Nuts:
   • Gently fold the chopped cranberries and nuts (if using) into the batter.
7. Bake:
   • Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Cool and Serve:
   • Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

• Author: Maria