Orange Cranberry Bread
Good morning. What do you like to eat for breakfast?
I love having this orange cranberry bread for breakfast. It’s not too sweet or cake-y, and the tart cranberries are a great little wake-up call. It is best the day it is baked because the sugar in the batter forms a crispy crackly crust that contrasts nicely with the soft moist interior.
Orange Cranberry Bread
from Baking Bites
This bread truly lives up to its classification as a “quick bread”- it takes no more than 10 minutes to mix up in one bowl, and you don’t even have to hunt for your electric mixer, just whisk it together!
2 cups all purpose flour
3/4cup sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup fresh squeezed orange juice (or store-bought o.j.)
1 tbsp orange zest
2 tbsp canola oil
1 large egg
1 1/4 cups fresh or frozen (unthawed) cranberries
1/4 cup dried cranberries (optional; these are sweeter than the fresh cranberries)
- Preheat oven to 375 F and lightly grease a 9 x 5-inch loaf pan.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
- Add orange juice, orange zest, oil, and egg. Mix until just combined.
- Stir in whole (and dried, if using) cranberries. Spread evenly in loaf pan.
- Bake for 45-55 minutes until a toothpick comes out clean. Cool on a rack for 15 minutes.
