Cranberry Orange Bread
Whenever we vacation on the coast, our Sunday routine always includes a stop at the farmers market. It is one of our favorite parts of the trip. We wander through the booths, pick up local fruit, and always grab a loaf of the Cranberry Orange Bread we love. It is bright, sweet, a little tart, and something we look forward to enjoying back at our rental every year.
This Cranberry Orange Bread recipe brings that same feeling home so we can enjoy it anytime, not just on vacation. The fresh orange zest, the tart cranberries, and the soft, tender crumb all taste just like the loaf we buy at the market. It comes together easily and bakes up beautifully, making it perfect for breakfast, snacking, or sharing. Now we can have our favorite coastal treat year round, even when we are nowhere near the ocean.
Cranberry Orange Bread
Equipment
- 1 9 inch loaf pan
- mixing bowls and spoons
Ingredients
- 2 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp grated orange zest from 1 large orange
- 1 ½ cup fresh cranberries
- ½ cup sliced almonds
- ¼ cup butter softened
- 1 cup white sugar
- 1 large egg
- ¾ cup orange juice from 2 large oranges
Instructions
- Gather ingredients and preheat the oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together. Stir in orange zest, cranberries, and pecans. Set aside.
- Beat butter, sugar, and egg together in a large bowl until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
- Bake in the preheated oven until the bread springs back when lightly touched, about 1 hour. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.