cranberry orange bread

Here’s a delicious recipe for Cranberry Orange Bread, perfect for breakfast or as a sweet treat!

Ingredients:

• For the bread:

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar (packed)

  • 1/2 cup unsalted butter, softened

  • 2 large eggs

  • 1/2 cup fresh orange juice (about 1 large orange)

  • Zest of 1 large orange

  • 1 teaspoon vanilla extract

  • 1 1/2 cups fresh or frozen cranberries (roughly chopped if large)

  • 1/2 cup chopped walnuts or pecans (optional)

• For the glaze (optional):

  • 1/2 cup powdered sugar

  • 1-2 tablespoons fresh orange juice

  • Zest of 1/2 orange

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and both sugars (granulated and brown sugar). Set aside.

3. Cream Butter and Eggs:

• In a large bowl, cream together the softened butter and both sugars until light and fluffy (about 3 minutes using a hand mixer or stand mixer).

• Add the eggs one at a time, mixing well after each addition.

4. Add Wet Ingredients:

• Stir in the orange juice, orange zest, and vanilla extract. Mix until fully combined.

5. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

• Gently fold in the chopped cranberries and nuts (if using), ensuring they are evenly distributed throughout the batter.

6. Pour into the Pan:

• Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

7. Bake the Bread:

• Bake for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the bread starts to brown too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.

8. Cool:

• Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

9. Optional Orange Glaze:

• While the bread is cooling, make the glaze by whisking together the powdered sugar, orange juice, and zest in a small bowl until smooth. Drizzle the glaze over the cooled bread.

10. Slice and Enjoy:

• Slice and enjoy your Cranberry Orange Bread with a cup of tea or coffee!

Tips:

• Cranberries: If using frozen cranberries, do not thaw them before adding to the batter.

• Storage: This bread can be stored in an airtight container at room temperature for 3-4 days. For longer storage, wrap it tightly and freeze for up to 3 months.

• For a sweeter glaze: You can adjust the amount of powdered sugar or add more orange juice for a thinner glaze.

Enjoy the bright, fresh flavors of cranberry and orange in this easy, tasty bread!