Description

This Cranberry Bread is a moist, flavorful quick bread bursting with tart cranberries and bright orange zest, perfect for a cozy breakfast or snack. Made with simple pantry ingredients and baked to golden perfection, this loaf combines a tender crumb with crunchy nuts for added texture.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

3/4 cup orange juice (preferably freshly squeezed)
1/4 cup vegetable oil
1 large egg, beaten
1 tablespoon orange zest

Add-ins

1 1/2 cups fresh or frozen cranberries, chopped
1/2 cup walnuts or pecans, chopped (optional)

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Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix the orange juice, vegetable oil, beaten egg, and orange zest thoroughly.
Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
Add Cranberries and Nuts: Fold in the chopped cranberries and optional walnuts or pecans, distributing them evenly throughout the batter.
Pour Batter Into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Cool Bread: Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Serve: Slice and serve the bread warm or at room temperature for the best flavor and texture.

Notes

Use fresh or frozen cranberries; if using frozen, do not thaw before adding to avoid excess moisture.
For a nut-free version, simply omit the walnuts or pecans.
Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
Check doneness early at 55 minutes to prevent overbaking, as oven temperatures vary.