Cranberry Orange Loaf
A delightful quick bread combining tart cranberries and zesty oranges, perfect for breakfast, snacks, or desserts.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 zest of one orange
- ½ cup orange juice
Mix-ins
- 1 ½ cups fresh or frozen cranberries, chopped Toss in flour if using frozen to prevent sinking.
- ½ cup chopped nuts (optional) Almonds or walnuts work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
- Gradually add the flour mixture to the butter mixture, alternating with orange juice, starting and ending with flour mixture. Blend gently until just combined.
- Gently fold in the chopped cranberries and nuts, if using, ensuring even distribution.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
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Notes
Serve with butter or cream cheese for breakfast. Toast for a warm treat, or drizzle with an orange glaze for special occasions. Wrap tightly for storage at room temperature up to 3 days or freeze for 2-3 months.