Cranberry Orange Bread

This delicious tart ‘n sweet Cranberry Orange Bread recipe makes the perfect way to kick off the holiday season! Just the smell of this quick bread baking in the oven will get you into the holiday spirit. I promise everyone will love it for breakfast or even dessert!

Course Bread

Cuisine American

Keyword cranberry orange bread, cranberry orange loaf cake, cranberry orange quick bread, cranberry quick bread

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings servings

Calories 198kcal

Author Jennifer

Ingredients

3 cups fresh or frozen cranberries roughly chopped
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
¼ cup unsalted butter softened
1 large egg beaten
¾ cup orange juice

Instructions

Preheat oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray.
Using a food processor, chop cranberries. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using a hand or stand mixer cream butter and sugar together until light and fluffy.
Add egg and orange juice to butter mixture and mix until combined.
Slowly add in the dry ingredients to the butter mixture and mix until just combined. Don't over mix or your bread will become too dense.
Fold in cranberries.
Pour the batter into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack.

Notes

Use the Food Processor! This recipe works with either fresh or frozen cranberries. For easy chopping throw them in the food processor and pulse to chop up. Easy peasy!
Don’t Let Your Bread BURN! Halfway through baking this bread, make sure to check that the top of the bread is not getting too brown. If it is place a piece of aluminum foil over the top of the bread for the rest of the baking time to avoid burning the top of the bread.
Cranberry Orange Nut Bread. Easily transform the flavors by adding your favorite chopped nuts to the batter. Pecans and walnuts would work nicely.
Don't Over Mix. Stir just long enough to mix everything together. Mixing too much activates the gluten more and may make your bread less tender.

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