Description

This Orange Cranberry Bread is a moist and flavorful quick bread perfect for breakfast or a holiday treat. Bursting with fresh orange zest and tart cranberries, it combines a delightful citrus aroma with sweet and tangy notes. Easy to prepare and baked to golden perfection, it makes a wonderful addition to any brunch table or snack time.

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
1 tablespoon flour (for tossing cranberries)

Wet Ingredients

3/4 cup fresh orange juice
1 tablespoon orange zest
1/3 cup vegetable oil or melted butter
1 large egg
1 teaspoon vanilla extract

Fruit

1 1/2 cups fresh or frozen cranberries, chopped

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium 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 fresh orange juice, orange zest, vegetable oil or melted butter, egg, and vanilla extract until the mixture is smooth and well blended.
Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing and ensure a tender crumb.
Prepare Cranberries: Toss the chopped cranberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the loaf during baking.
Fold Cranberries Into Batter: Gently fold the floured cranberries into the batter, distributing them evenly without overmixing.
Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the loaf pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing to ensure clean slices.

Notes

If using frozen cranberries, add them directly to the batter without thawing to maintain their shape and texture.
For enhanced orange flavor, consider drizzling the cooled bread with a simple glaze made by mixing powdered sugar with fresh orange juice.