Cranberry Bread
A delightful quick bread that combines sweet and tart cranberries with the bright notes of orange, perfect for any occasion.
Equipment
- Mixing Bowl
- Bread Pan
- Oven
Ingredients
- 1 1/2 cups All-Purpose Flour Plus 1 tablespoon for the bread pan.
- 3/4 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Baking Soda
- 1 large Egg
- 1/2 cup Freshly Squeezed Orange Juice
- 2 Tbsp Unsalted Butter Melted.
- 1 Tbsp Water
- 1 1/2 cups Fresh Cranberries
- 1 Tbsp Sparkling Sugar Optional, for topping.
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x4-inch bread pan with butter. Sprinkle with 1 tablespoon of flour.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl, whisk together the egg, orange juice, melted butter, and water until smooth.
- Pour the liquid ingredients into the dry ingredients and fold gently until just combined.
- Fold in the fresh cranberries carefully.
- Transfer the batter into the prepared bread pan and sprinkle with sparkling sugar if using.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
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Notes
Store cooled bread wrapped tightly in plastic wrap or in an airtight container. It lasts for 2-3 days at room temperature or up to a week in the refrigerator.