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Cranberry Orange Bread

A delightful combination of tart cranberries and fragrant orange zest, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2/3 cup buttermilk Acts as a perfect base with creaminess and tanginess.
  • 2 teaspoons grated orange zest Freshly grated from one orange.
  • 1/3 cup orange juice Imparts a bright sweetness.
  • 6 tablespoons unsalted butter, melted Adds moisture and richness.
  • 1 large egg Provides structure and a tender crumb.
Dry Ingredients
  • 2 cups all-purpose flour The main structure of the bread.
  • 1 cup sugar Added to balance the tart cranberries.
  • 2 tablespoons sugar Additional for balancing flavors.
  • ¾ teaspoon salt Enhances overall flavors.
  • 1 teaspoon ground cinnamon Adds spice and warmth.
  • 1 teaspoon baking powder Leavening agent for fluffiness.
  • ¼ teaspoon baking soda Works with buttermilk for tenderness.
Add-ins
  • 1 cup fresh or frozen cranberries, halved Juicy bursts of tartness.
  • ½ cup coarsely chopped walnuts or pecans Adds crunch and nuttiness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and place an oven rack in the middle position. Spray a 9 x 5-inch (23 x 13 cm) loaf pan with non-stick cooking spray.
  2. In a small bowl, combine the buttermilk, grated orange zest, orange juice, melted butter, and egg. Stir until fully blended and set aside.
  3. In a larger bowl, whisk together the flour, sugar, salt, cinnamon, baking powder, and baking soda.
  4. Pour the wet mixture into the dry ingredients and gently stir until just moistened, being careful not to overmix.
  5. Fold in the cranberries and chopped nuts, ensuring even distribution.
Baking
  1. Scrape the batter into the prepared loaf pan and spread evenly. Bake for 20 minutes.
  2. Lower the temperature to 350°F (175°C) and continue baking until the bread is golden brown and a toothpick comes out clean, about 45 minutes.
Cooling
  1. Allow the loaf to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool for at least 30 minutes before slicing.

Notes

For variations, try adding chocolate chips or swapping cranberries for blueberries. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.