Description
This Easy Cranberry Orange Quick Bread is a delightful combination of tart cranberries and zesty orange, perfect for breakfast or a sweet snack. Made with simple pantry ingredients and ready in just over an hour, this moist and flavorful loaf is enhanced with optional crunchy nuts for added texture.
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). Prepare a 9×5-inch loaf pan by greasing and flouring it or lining 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 until well combined.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the vegetable oil, eggs, fresh orange juice, and orange zest until the mixture is smooth and well blended.
- Mix Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently just until combined. Be careful not to overmix to keep the bread tender.
- Add Mix-ins: Fold in the chopped cranberries and nuts if using, making sure they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh or frozen cranberries; if using frozen, do not thaw to prevent bleeding into the batter.
- To enhance the orange flavor, add an extra teaspoon of orange zest or a splash of orange extract.
- For a nut-free version, simply omit the nuts.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- You can add a glaze made from powdered sugar and orange juice for extra sweetness and shine.
