Description
Cranberry Orange Bread is a tender quick bread that balances bright citrus with tart cranberries and a touch of crunchy pecans for a moist fragrant loaf ideal for breakfast or a snack. Fresh orange zest and orange juice brighten the flavor while simple pantry ingredients keep the process straightforward and reliable.
Ingredients
2 cups all purpose flour
1 and a half teaspoons baking powder
Half teaspoon baking soda
Half teaspoon salt
1 tablespoon grated orange zest
1 and a half cups fresh cranberries
Half cup pecans, coarsely chopped
One quarter cup butter, softened
1 cup white sugar
1 large egg
Three quarter cup orange juice
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and grease and flour a nine by five inch loaf pan
2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined
3. Stir the orange zest into the dry mixture then add the cranberries and chopped pecans and toss so they are lightly coated in the flour mixture this helps prevent sinking
4. In a separate large bowl beat the softened butter with the white sugar until pale and smooth then add the egg and mix until incorporated
5. Pour the orange juice into the butter mixture and stir to combine
6. Add the dry ingredients to the wet ingredients and mix gently until just moistened taking care not to overmix to avoid a dense loaf
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula
8. Bake in the preheated oven for about one hour or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs
9. If the top is browning too quickly cover the loaf loosely with foil for the remaining bake time
10. Let the loaf rest in the pan for ten minutes then turn it out onto a wire rack to cool completely
11. Wrap the cooled loaf tightly in plastic wrap to preserve moisture slice and serve
Notes
Check doneness starting at fifty minutes since oven temperatures vary between ranges of household ovens
If the batter seems too thin add a tablespoon or two of flour to maintain structure and if it looks too stiff add a tablespoon of orange juice to loosen slightly
Use softened butter not melted butter for the best crumb let butter sit at room temperature about twenty minutes if needed
Zest the orange carefully avoiding the bitter white pith for the best aroma and flavor
Coating the cranberries and chopped pecans in the dry flour mixture before folding in helps them stay suspended evenly in the loaf
For extra citrus depth add an additional teaspoon of orange zest or stir in one teaspoon alcohol free vanilla flavor such as Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor
If you prefer a crunchy top sprinkle a tablespoon of coarse sugar over the batter before baking
To keep the loaf fresh wrap it tightly in plastic wrap or place in an airtight container and store at room temperature for up to three days refrigerate up to one week or freeze individual slices for longer storage
To refresh chilled or frozen slices warm briefly in a low oven to restore softness avoid prolonged microwaving which can make the texture rubbery
Serve slices plain toasted or with a small pat of butter alongside coffee or tea for a simple appealing presentation
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Breakfast, Snack, Quick Bread
- Method: Baking
- Cuisine: American