Description
This Cranberry Orange Bread is a delightful, moist loaf bursting with zesty orange flavor and tart fresh cranberries. Perfect for breakfast, brunch, or a tasty snack, this quick bread combines tangy citrus and sweet-tart berries for a refreshing treat that’s easy to make and sure to please.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup sugar
- Zest of 1 large orange
Wet Ingredients
- 3/4 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 1 tablespoon fresh squeezed orange juice
- 1 teaspoon pure vanilla extract
Fruit
- 1 1/2 cups fresh cranberries (1 cup for folding into batter, 1/2 cup for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan evenly with a non-stick baking spray, such as Pam, to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the sugar, kosher salt, orange zest, all-purpose flour, and baking powder until all the dry ingredients are well combined and evenly distributed.
- Mix Wet Ingredients: In a separate large bowl, beat together the buttermilk, eggs, canola oil, fresh squeezed orange juice, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually whisk the dry ingredient mixture into the wet ingredients. Stir just until combined to avoid overmixing, which can make the bread dense.
- Fold in Cranberries: Gently fold in 1 cup of the fresh cranberries into the batter, ensuring they’re evenly distributed without breaking them up too much.
- Fill the Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly for uniform baking.
- Add Cranberries on Top: Sprinkle the remaining 1/2 cup of fresh cranberries evenly over the top of the batter for a decorative and flavorful finish.
- Bake: Place the loaf pan in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Completely: Remove the bread from the oven and allow it to cool completely in the pan before slicing to retain its moist texture and ensure clean slices.
Notes
- Make sure not to overmix the batter to keep the bread tender and light.
- Fresh cranberries can be substituted with frozen, but do not thaw before adding to prevent bleeding of color.
- For extra flavor, consider adding a teaspoon of orange extract along with the vanilla.
- This bread stores well at room temperature in an airtight container for up to 3 days or refrigerated for up to 1 week.
- The zest and juice of the orange add natural brightness; don’t skip these for the best flavor balance.
