Description
A simple recipe for a moist, flavorful cranberry orange bread perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup orange juice, fresh squeezed
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard loaf pan (9×5 inches).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the milk, orange juice, orange zest, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- If you use frozen cranberries, do not thaw them before adding them to the batter.
- For a sweeter top, you can mix 1/2 cup powdered sugar with 2 tablespoons of orange juice to make a simple glaze and drizzle it over the cooled loaf.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 45
Keywords: cranberry orange loaf, quick bread, breakfast bread, orange zest, cranberry bread, sweet loaf