Cranberry Orange Bread

Get ready to indulge in the delightful flavors of fall with this Cranberry Orange Bread 🍞🍊. This bread combines the tartness of fresh cranberries with the bright, zesty notes of orange, creating a perfect balance of sweet and tangy in every bite. Whether you’re enjoying it as a breakfast treat, an afternoon snack, or a festive addition to your holiday table, this bread is sure to impress.

The vibrant red cranberries nestled within the golden-orange bread not only add a burst of flavor but also create a visually stunning presentation. The orange zest infuses the loaf with a refreshing citrus aroma, while the cranberries provide juicy pops of tartness that complement the sweetness of the bread perfectly. Adding chopped nuts gives an extra layer of texture and nuttiness, making each slice a delightful experience.

This Cranberry Orange Bread is incredibly easy to make and fills your kitchen with a warm, inviting aroma as it bakes. It’s a versatile recipe that can be enjoyed fresh out of the oven, toasted with a pat of butter, or even given as a homemade gift during the holiday season. Each slice is a comforting reminder of cozy autumn days and festive gatherings, making it a must-have recipe in your collection.

Cranberry Orange Bread Recipe 🍞🍊

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
3/4 cup orange juice
1/4 cup vegetable oil
1 large egg
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts (optional)

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Stir in the grated orange zest, orange juice, vegetable oil, and egg until well mixed.
Fold in the chopped cranberries and nuts (if using).
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!