Description
This Easy Cranberry Orange Quick Bread is a moist, flavorful loaf combining fresh cranberries and vibrant orange zest. Perfect for breakfast or an afternoon snack, this quick bread is simple to prepare and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- â…“ cup vegetable oil
- 2 large eggs
- ¾ cup fresh orange juice
- Zest of 1 orange
Add-ins
- 1 cup fresh or frozen cranberries, roughly chopped
- ½ cup chopped nuts (optional: walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and seasoning in the bread.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, eggs, fresh orange juice, and orange zest until the mixture is smooth and well blended. This will give the bread its moisture and citrus flavor.
- Mix Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender and avoid toughness.
- Add Mix-ins: Fold in the roughly chopped cranberries and chopped nuts (if using) until they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing to retain its texture and flavor.
Notes
- You can substitute frozen cranberries for fresh if fresh ones are unavailable; just do not thaw them before adding to the batter.
- For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
- If you prefer, substitute the nuts with seeds or omit them entirely for a nut-free option.
- Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days or freeze for longer storage.
