This cranberry orange bread recipe is an orange loaf with chopped cranberries. It is not cranberry sauce or an orange layer cake.
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Cranberry Orange Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
Cranberry Orange Bread. From Alissa.
Ingredients
- 2 cups (240g) flour
- 1 cup (200g) sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 orange
- 3/4 cup (180ml) orange juice
- 1/3 cup (80ml) oil
- 1 egg
- 1 1/2 cups (150g) chopped fresh cranberries
Instructions
- Heat the oven to 350°F (175°C). Butter a 9-by-5-inch loaf pan.
- Whisk flour, sugar, baking powder, baking soda, salt, and zest.
- Whisk orange juice, oil, and the egg. Stir into the dry mix.
- Fold in the cranberries. Bake 50 to 60 minutes, until a toothpick comes out clean.
Notes
Toss the cranberries in a spoon of flour so they stay scattered.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Juice
Fresh orange juice tastes brighter than bottled. Bottled still works.
Color
A few pink streaks are fine. A pink loaf means the berries thawed in the batter.
Pan size
A smaller pan needs more time and may dome too high.
Next day
The orange flavor is stronger after it rests overnight.
Nutrition (estimated)
About 270 calories per serving. Estimate only, not a lab test.
FAQ
Dried cranberries?
They work. Use 1 cup and skip the flour toss.
Whole berries?
They burst and leave holes. Chop them.
Glaze?
A spoon of powdered sugar and orange juice on the cooled loaf is enough.
Frozen cranberries?
Chop them while frozen so they do not bleed into the batter.