Oh my goodness, let me tell you about my absolute favorite Cranberry Orange Bread! This delightful quick bread is like a warm hug on a chilly day. The combination of tart, juicy cranberries with the bright, zesty orange makes my taste buds dance! I remember the first time I baked this for a holiday gathering — the moment I pulled it out of the oven, the whole house filled with the most incredible aroma. Everyone gathered around, eager to get a slice, and trust me, it vanished within minutes! It’s perfect for breakfast, a cozy afternoon snack, or even as a sweet treat at the end of a festive dinner. Once you try this recipe, you’ll understand why it’s a staple in my home during the holiday season and beyond!
Ingredients for Cranberry Orange Bread
- 2 cups all-purpose flour
- 1 cup fresh cranberries, chopped (you can use frozen if fresh aren’t available!)
- 1 cup granulated sugar
- 1/2 cup orange juice (freshly squeezed is the best, but bottled works too)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon orange zest (don’t skip this — it really brightens the flavor!)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
How to Prepare Cranberry Orange Bread
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it helps the bread rise properly and ensures that it cooks evenly. Trust me, there’s nothing worse than a bread that’s raw in the middle!
Mix Dry Ingredients
In a large mixing bowl, combine your 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Give it a good stir with a whisk or a fork until everything is well blended. This step is crucial because it ensures that the baking powder and baking soda are evenly distributed throughout the flour, helping your bread rise beautifully!
Combine Wet Ingredients
Now, let’s move on to the wet ingredients! In another bowl, whisk together the 2 large eggs, 1/2 cup of orange juice, 1/4 cup of vegetable oil, and 1 tablespoon of orange zest. Make sure to mix these well; you want them to come together smoothly. The eggs add richness, while the orange juice and zest bring that refreshing flavor we all love.
Combine Wet and Dry Ingredients
Next, pour the wet mixture into the dry ingredients. Here’s the key: stir gently until just combined. You don’t want to overmix, or your bread might turn out dense! Once it’s mostly combined, fold in your chopped cranberries. This will give you those lovely bursts of tartness throughout the bread.
Bake the Bread
Pour the batter into a greased loaf pan, making sure it’s evenly spread out. Pop it in the oven and bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Oh, the smell will be incredible, so prepare yourself for some serious anticipation!
Cooling the Bread
Once your bread is done baking, let it cool in the pan for about 10 minutes. This helps it set up nicely. After that, carefully transfer it to a wire rack to cool completely. This step is important because it allows airflow around the bread, preventing it from becoming soggy. Plus, once it cools, you can slice it up and enjoy all that deliciousness!
Why You’ll Love This Recipe
- Quick and easy to whip up, perfect for any busy day!
- Uses fresh ingredients that brighten up your kitchen.
- A delightful blend of tart and sweet flavors that everyone adores.
- Ideal for holiday gatherings, breakfast, or an afternoon treat.
- Moist and flavorful, it stays delicious for days (if it lasts that long!).
Tips for Success
Alright, let’s make sure your Cranberry Orange Bread turns out absolutely perfect! First off, when measuring your flour, spoon it into the measuring cup and level it off with a knife—this will prevent you from packing too much flour, which can lead to a dense bread. If you don’t have fresh cranberries, frozen ones work just fine; just toss them in straight from the bag without thawing! And don’t forget to zest your orange before juicing it; it’s so much easier that way! For added moisture, you can substitute half of the vegetable oil with applesauce. Also, if you want to amp up the flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients. Trust me, it takes this bread to a whole new level!
Nutritional Information for Cranberry Orange Bread
This Cranberry Orange Bread is not only delicious but also packs a decent nutritional punch! Here’s a quick breakdown of the estimated values per slice:
- Calories: 180
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 12g
- Protein: 2g
- Sodium: 150mg
- Cholesterol: 30mg
Keep in mind that these values are estimates and can vary based on specific ingredients used. But hey, a little indulgence never hurt anyone, right? Enjoy every slice of this delightful bread, guilt-free!
FAQ About Cranberry Orange Bread
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work perfectly in this recipe. Just toss them in straight from the freezer without thawing. They’ll still give you that lovely tartness!
How can I make this bread less sweet?
If you prefer a less sweet bread, you can reduce the sugar by about 1/4 cup. Just keep in mind that it might slightly alter the texture, but it’ll still be delicious!
Can I add nuts to the batter?
Yes! Chopped walnuts or pecans would be a fantastic addition. Just fold them in with the cranberries for a nice crunch!
How do I know when the bread is done?
A toothpick inserted into the center should come out clean or with just a few crumbs attached. If it comes out wet, pop it back in for a few more minutes and check again!
Can I make this bread ahead of time?
Definitely! This bread stays moist and flavorful for several days. You can bake it a day or two in advance, and it’ll be perfect for your gatherings!
Storage & Reheating Instructions
Storing your Cranberry Orange Bread properly is key to keeping it fresh and delicious! Once it’s completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil to seal in moisture. You can store it at room temperature for up to 5 days. If you want to keep it longer, I recommend slicing it first, then freezing the slices in a freezer-safe bag or container. It can last for up to 3 months in the freezer!
When you’re ready to enjoy a slice, simply take it out of the freezer and let it thaw at room temperature for a couple of hours. If you want that fresh-baked taste, pop it in the toaster or oven at 350°F (175°C) for about 5-10 minutes. This way, it’ll warm up nicely and retain its moist texture. Trust me, the aroma will bring you right back to that cozy baking day!