Cranberry Orange Bread
A bright, moist quick bread bursting with tart cranberries and fresh orange zest, perfect for breakfast, snack, or gifting.
Ingredients
- All-Purpose Flour: 2 cups
- Baking Powder: 2 teaspoons
- Salt: ½ teaspoon
- Granulated Sugar: 1 cup
- Eggs: 2 large
- Whole Milk: ½ cup
- Unsalted Butter: ½ cup (melted)
- Fresh Orange Zest: From 1 large orange
- Orange Juice: ¼ cup (freshly squeezed)
- Fresh Cranberries: 1½ cups
Instructions
- Preheat Your Equipment: Set your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line with parchment.
- Combine Ingredients: In one bowl, whisk together flour, baking powder, and salt. In another, mix sugar, eggs, milk, melted butter, orange zest, and juice until smooth.
- Prepare Your Cooking Vessel: Pour the wet ingredients into the dry and stir just until combined. Fold in the cranberries gently to avoid bursting them.
- Assemble the Dish: Pour the batter into the loaf pan, smoothing the top with a spatula. Tap lightly to release air bubbles.
- Cook to Perfection: Bake for 50–60 minutes or until a toothpick inserted comes out clean. The top should be golden and slightly cracked.
- Finishing Touches: Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Serve and Enjoy: Slice thick and enjoy with butter, cream cheese, or just as-is. It’s even better the next day.
Notes
- Use fresh cranberries for the best pop of flavor, but frozen works too — no need to thaw.
- A light orange glaze can be added for extra sweetness and shine.
- Store in an airtight container at room temperature for up to 4 days or freeze slices for later.
Find it online: https://dishmio.com/cranberry-orange-bread/