Description
A moist, tender quick bread bursting with tart cranberries and a hint of orange zest. Perfect for holiday breakfasts, gifting, or enjoying with coffee or tea.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 large egg
- ¾ cup orange juice (fresh is best)
- ¼ cup vegetable oil (or melted butter)
- 1 tbsp orange zest
Mix-ins:
- 1 ½ cups fresh or frozen cranberries (halved if large)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk egg, orange juice, oil, and orange zest.
- Combine Mixtures: Gently fold wet ingredients into dry mixture until just combined. Do not overmix.
- Add Mix-ins: Stir in cranberries and nuts, if using.
- Bake: Pour batter into prepared loaf pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Cool 10 minutes in the pan before transferring to a wire rack to cool completely.
Notes
- Fresh or frozen cranberries both work (no need to thaw frozen cranberries).
- For extra sweetness, sprinkle coarse sugar on top before baking.
- Freezer-friendly: Wrap cooled loaf tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert / Snack / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 16g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
