Cranberry Bread
Cranberry bread is a delightful blend of sweet and tart flavors, making it a fantastic option for breakfast, snacks, or afternoon tea.
Ingredients
Main Ingredients
- 2 cups fresh cranberries (or frozen cranberries, thawed) Fresh cranberries provide the best results.
- 2 cups all-purpose flour
- 1 cup granulated sugar Adjust sugar if less sweetness is preferred.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon orange zest (freshly grated) Don't skip the zest for best flavor.
- 1 cup orange juice
- ½ cup vegetable oil
- 2 large eggs (lightly beaten)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, mix the orange juice, vegetable oil, and eggs until combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined—be careful not to overmix!
- Gently fold in the fresh cranberries and orange zest.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftover cranberry bread in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. Freeze sliced pieces in a zip-top bag for up to 3 months.