Pin It A moist fragrant quick bread filled with tart cranberries and bright orange zest perfect for breakfast or a festive snack
This bread quickly became a favorite at our holiday breakfast table and always gets compliments from guests
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
- Wet Ingredients: ½ cup (120 ml) unsalted butter melted and cooled, 2 large eggs, ¾ cup (180 ml) fresh orange juice (from about 2 oranges), 1 tbsp orange zest (from 1–2 oranges), 1 tsp vanilla extract
- Add-ins: 1½ cups (150 g) fresh or frozen cranberries (if using frozen do not thaw), ½ cup (60 g) chopped walnuts or pecans (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan or line with parchment paper.
- Mix Dry Ingredients:
- In a large bowl whisk together the flour sugar baking powder baking soda and salt.
- Mix Wet Ingredients:
- In a separate bowl whisk the melted butter eggs orange juice orange zest and vanilla extract until well combined.
- Combine Mixtures:
- Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
- Add Fruit and Nuts:
- Fold in the cranberries and nuts (if using) until evenly distributed.
- Prepare Pan:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake:
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Cool:
- Let the bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
Pin It Our family loves this bread fresh for breakfast especially with a hot cup of tea on chilly mornings
Required Tools
Mixing bowls whisk measuring cups and spoons 9x5-inch loaf pan rubber spatula wire rack
Allergen Information
Contains wheat (gluten) eggs and milk (from butter) Contains tree nuts if walnuts or pecans are used Omit nuts for a nut-free version Always check ingredient labels for hidden allergens
Nutritional Information
Calories 215 Total Fat 7 g Carbohydrates 36 g Protein 3 g per slice based on 10 slices without nuts or glaze
Pin It Enjoy this delightful bread fresh or toasted for a true taste of the season
Questions & Answers
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries can be used directly without thawing, which helps maintain their tartness and shape during baking.
- → What nuts work best as add-ins?
Chopped walnuts or pecans complement the tart cranberries well, adding a crunchy texture, though they are optional.
- → How do I enhance the citrus flavor after baking?
Glazing the cooled loaf with a simple mix of powdered sugar and orange juice brightens the citrus notes and adds sweetness.
- → What is the best way to ensure the bread is fully baked?
Insert a toothpick in the center; it should come out clean when the loaf is done, usually after 45-55 minutes at 350°F (175°C).
- → Can dried cranberries be substituted?
Dried cranberries can replace fresh or frozen ones. Use about 1 cup and soak briefly in warm water before adding for moisture.