Here’s a tasty, slightly sweet Cranberry Orange Bread recipe perfect for breakfast or a snack:
Cranberry Orange Bread
Ingredients (makes 1 loaf):
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp orange zest (from 1 large orange)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup orange juice (freshly squeezed is best)
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries (if frozen, don’t thaw)
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp orange juice
Instructions:
- Preheat oven:
- Preheat to 175°C (350°F). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients:
- In a bowl, combine flour, baking powder, baking soda, salt, and orange zest.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well. Mix in orange juice and vanilla.
- Combine:
- Gradually mix dry ingredients into wet ingredients until just combined. Fold in cranberries gently.
- Bake:
- Pour batter into prepared loaf pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Optional glaze:
- Mix powdered sugar and orange juice until smooth. Drizzle over warm bread.
- Cool and serve:
- Let the bread cool in the pan 10 minutes, then transfer to a wire rack. Slice and enjoy!
Optional additions:
- Add ½ cup chopped walnuts or pecans for crunch.
- Sprinkle a little coarse sugar on top before baking for a subtle crunch.
If you want, I can give a quick no-yeast version that’s even faster and still moist and flavorful.
Do you want that quick version?
