Cranberry Orange Bread
A delightful treat that combines the tartness of fresh cranberries with the sweet citrus flavor of oranges, perfect for breakfast or afternoon tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup orange juice
- 1/2 cup vegetable oil
- 2 large eggs
Add-ins
- 1 cup fresh cranberries Fresh cranberries are recommended for the best flavor.
- Zest of 1 orange
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan to prevent the bread from sticking.
Mixing
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until evenly combined.
- In another bowl, mix the wet ingredients: orange juice, vegetable oil, and eggs.
- Pour the wet mixture into the bowl with the dry ingredients and mix gently until just combined.
- Fold in the fresh cranberries and the orange zest.
Baking
- Transfer the batter into the prepared loaf pan, smoothing the top.
- Bake for 60-70 minutes, checking for doneness by inserting a toothpick in the center.
- Once done, cool in the pan for 10-15 minutes before transferring to a cooling rack.
Serving
- Slice the bread once completely cool and enjoy it plain or with butter or cream cheese.
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Notes
For added richness, consider toasting slices before serving. Wrap the cooled bread tightly for storage or freeze it for longer-lasting freshness.