Cranberry Orange Bread
This Cranberry Orange Bread is soft, moist, and full of citrus brightness. Fresh orange zest and juice pair perfectly with tart cranberries and crunchy almonds, creating a bakery style loaf that’s simple to make and perfect for the holidays. Great for breakfast, snacking, or gifting, this quick bread comes together with basic ingredients and bakes into a beautiful, flavorful loaf every time.
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 9x5-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.