Description
Zesty orange cranberry bread brings sunshine to breakfast tables with its tangy-sweet profile. Moist crumbs and tart cranberries dance together, inviting you to savor each delightful slice of this homemade morning treat.
Ingredients
Scale
Main Dry Ingredients:
- 1 ½ cups (190 grams) flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 grams) sugar
Wet Ingredients:
- ¾ cup (180 milliliters) buttermilk
- ½ cup (120 milliliters) oil
- 2 eggs
- 1 tablespoon fresh orange juice
- ½ teaspoon vanilla extract
- Zest of 3 large oranges
Fruit Ingredient:
- 1 cup (150 grams) fresh cranberries (chopped or halved)
Instructions
- Prepare the oven by heating it to 350°F (175°C) and lining a loaf pan with parchment paper or thoroughly greasing the interior.
- Create a dry mixture by blending flour, salt, baking powder, and sugar in a medium mixing bowl, then set aside for later use.
- In a separate large bowl, vigorously whisk together orange zest, buttermilk, oil, eggs, fresh orange juice, and vanilla extract until the wet ingredients are fully integrated.
- Gradually introduce the dry ingredient mixture into the wet ingredients, using a gentle folding technique to combine the elements without overworking the batter.
- Carefully fold in the chopped cranberries, stirring minimally to ensure even distribution throughout the mixture.
- Transfer the complete batter into the prepared loaf pan, ensuring an even spread for consistent baking.
- Place the pan in the preheated oven and bake for approximately 1 hour, monitoring the bread’s progress by testing the center with a knife – it should emerge clean when the bread is fully cooked.
- Remove the bread from the oven and allow it to cool completely before slicing to maintain its structural integrity and optimal texture.
- Slice and serve the orange cranberry bread, enjoying the vibrant citrus and tart cranberry flavors.
Notes
- Ensure all ingredients are at room temperature for better mixing and a smoother texture.
- Zest the orange before juicing to maximize flavor and prevent waste.
- Toss cranberries in a little flour before adding to prevent sinking to the bottom of the bread.
- Check doneness early to avoid overbaking, which can make the bread dry and tough.
- Let the bread cool completely to allow flavors to develop and make slicing easier.
- Store wrapped tightly at room temperature for up to 3 days or freeze for longer preservation.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 252
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 33 mg