Description
Delightful Cranberry Orange Bread weaves tangy citrus notes with sweet-tart berries in a moist, comforting loaf. Winter’s warmth comes alive with each slice, inviting you to savor pure seasonal happiness.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
Wet Ingredients:
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (120 ml) orange juice
- Zest of 1 orange
Fruit and Add-ins:
- 1 cup (150 g) fresh or frozen cranberries
Pan Preparation:
- Butter for greasing
- Flour for dusting
Instructions
- Prepare a 9×5 inch loaf pan by coating with butter and dusting with flour to prevent sticking.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, ensuring even distribution of dry ingredients.
- Using an electric mixer, cream butter and sugars until achieving a pale, fluffy texture that resembles soft peaks.
- Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition to create a smooth consistency.
- Blend vanilla extract into the wet ingredients, creating a fragrant base for the bread.
- Gradually introduce the dry ingredient mixture into the wet ingredients, alternating with orange juice and zest to maintain a balanced batter.
- Gently fold fresh cranberries into the batter, distributing them evenly without overmixing to preserve their shape.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake in a preheated 350°F (175°C) oven for 55-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Remove from oven and allow the bread to rest in the pan for 10 minutes to facilitate easy removal.
- Carefully transfer the loaf to a wire cooling rack, letting it cool completely before slicing to maintain structural integrity.
Notes
- Fold cranberries gently to prevent breaking and bleeding color throughout the batter, maintaining beautiful whole berry distribution.
- Chop cranberries into smaller pieces for more even flavor dispersion and softer texture if whole berries seem too tart or intense.
- Use fresh orange zest for maximum citrus aroma and vibrant flavor, avoiding pre-packaged dried zest which lacks brightness.
- Replace regular flour with gluten-free blend for celiac or gluten-sensitive individuals, ensuring same tender bread consistency by adding xanthan gum for binding.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 256 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg