Cranberry Orange Bread
Cranberry orange bread recipe is a tangy and sweet quick bread that can be made with little effort. Your kitchen will smell amazing.
Servings: 12
Cost: $6.58, $0.55 per serving
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 egg slightly beaten
- ½ cup fresh orange juice
- 2 tablespoons unsalted butter softened
- 2 tablespoons hot water
- ½ cup nuts chopped finely
- 1 ½ cups fresh or frozen cranberries chopped finely
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, granulated sugar, salt, baking soda, and baking powder.
- In a large bowl, lightly beat the egg.
- Add the orange juice and softened butter to the egg and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined.
- Finely chop the cranberries and nuts using a food processor or sharp knife.
- Gently fold the hot water, chopped nuts, and cranberries into the batter. Do not overmix.
- Spread the batter evenly into the prepared loaf pan.
- Bake for about 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.
- Slice into 12 servings.
Notes
Fresh or frozen cranberries can be used. If using frozen cranberries, there is no need to thaw them before chopping and adding them to the batter.
Walnuts work well for the chopped nuts, but pecans can also be used.
Avoid overmixing the batter to keep the bread tender.
Store the cooled cranberry orange bread in an airtight container.
Nutrition
Calories: 209kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 150mg | Potassium: 145mg | Fiber: 2g | Sugar: 18g | Vitamin A: 106IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg
