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Cranberry Orange Bread

A delightful and fragrant quick bread made with fresh cranberries and zesty orange. Perfect for breakfast, a snack, or a holiday treat.

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Cranberry Orange Bread - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Prepare the Ingredients:
Gather all your ingredients and preheat the oven to 350°F (175°C).
Mix the Dry Ingredients:
Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients:
Whisk together the sugars, egg, orange juice, butter, vanilla, and orange zest until smooth.
Combine and Fold:
Add the wet ingredients to the dry ingredients and stir gently. Fold in the cranberries and walnuts.
Bake the Bread:
Pour the batter into the loaf pan, sprinkle with coarse sugar, and bake for 55-65 minutes.
Cool and Serve:
Allow the bread to cool before slicing and serving.
Cranberry Orange Bread - secondary view

How to Make Cranberry Orange Bread

Prepare the Ingredients
Gather all your ingredients and preheat the oven to 350°F (175°C).
Mix the Dry Ingredients
Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients
Whisk together the sugars, egg, orange juice, butter, vanilla, and orange zest until smooth.
Combine and Fold
Add the wet ingredients to the dry ingredients and stir gently. Fold in the cranberries and walnuts.
Bake the Bread
Pour the batter into the loaf pan, sprinkle with coarse sugar, and bake for 55-65 minutes.
Cool and Serve
Allow the bread to cool before slicing and serving.
Baking Tips
For a sweeter bread, you can increase the amount of sugar slightly.
If using frozen cranberries, do not thaw them before adding them to the batter.
To make this bread ahead of time, store it in an airtight container for up to 3 days or freeze for up to 3 months.
For an extra burst of orange flavor, add a glaze made with powdered sugar and orange juice.
Cranberry Orange Bread - tertiary view

Cranberry Orange Bread

A delightful and fragrant quick bread made with fresh cranberries and zesty orange. Perfect for breakfast, a snack, or a holiday treat.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
1H15 Minutes
Chef
JUE
Category
Bread, Dessert, Snack
Difficulty
Easy
Cuisine
American
Yield
1 loaf (8-10 servings)
Dietary
Vegetarian
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0% Complete

Ingredients

Custard Cream
01
2 cups all-purpose flour
02
1 1/2 teaspoons baking powder
03
1/2 teaspoon baking soda
04
1/4 teaspoon salt
05
1 teaspoon ground cinnamon
06
1/2 cup granulated sugar
07
1/4 cup packed brown sugar
08
1 large egg
09
1/2 cup orange juice
10
1/4 cup unsalted butter, melted
11
1 teaspoon vanilla extract
12
1 tablespoon grated orange zest
13
1 1/2 cups fresh cranberries (can be substituted with frozen)
14
1/2 cup chopped walnuts (optional)
15
1 tablespoon coarse sugar (for topping)

Instructions

01
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
02
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
03
In a separate bowl, whisk together the granulated sugar, brown sugar, egg, orange juice, melted butter, vanilla extract, and orange zest until smooth.
04
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
05
Gently fold in the cranberries and chopped walnuts (if using).
06
Pour the batter into the prepared loaf pan and smooth the top.
07
Sprinkle the coarse sugar over the top of the batter for a sweet, crunchy finish.
08
Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
09
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10
Slice and enjoy this fresh, citrusy, and slightly tart bread.