Description
A moist and citrusy quick bread bursting with tart cranberries and fresh orange flavor, perfect for breakfast or an afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 2 large eggs
- 3/4 cup orange juice (preferably fresh)
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries
- Optional: 1/2 cup chopped walnuts or pecans
- Optional glaze: 1/2 cup powdered sugar + 2 tsp orange juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- In another bowl, beat the eggs, then mix in orange juice, orange zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cranberries and optional chopped nuts gently to avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with orange glaze once cooled.
Notes
- Use fresh or frozen cranberries. If using frozen, coat in flour and don’t thaw.
- Soak dried cranberries in warm water if substituting.
- Add-ins like white chocolate chips or a streusel topping can add texture and sweetness.
- Make as muffins and adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg