Ingredients
Scale
- 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
- 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.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 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.
- Mix Wet Ingredients:
- In a separate bowl, mix together the orange juice, melted butter, beaten egg, and vanilla extract.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients, stirring just until moistened and combined. Do not overmix.
- Fold in Cranberries and Nuts:
- Gently fold the chopped cranberries and nuts (if using) into the batter.
- 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.
- 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.
