Cranberry Orange Bread
A moist quick bread studded with tart cranberries and bright orange zest, a fall baking staple in Wisconsin's cranberry country.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Loaf pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 8
- carbs
- 38
- protein
- 4
- calories
- 240
Instructions
- 1
Heat your oven to 350°F (177°C). Grease a loaf pan well.
- 2
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- 3
In a separate bowl, whisk the orange zest, orange juice, egg, and melted butter.
- 4
Pour the wet mixture into the dry ingredients. Stir gently just until combined.
- 5
Gently fold in the chopped cranberries and walnuts if you are using them.
- 6
Pour the batter evenly into your prepared loaf pan.
- 7
Bake for 50-55 minutes until a toothpick inserted in the center comes out clean.
- 8
Cool in the pan for 10 minutes. Move the loaf to a wire rack to cool completely.
Chef's tips
Chop the cranberries roughly so they spread evenly and do not sink. Let the loaf cool completely before slicing for clean cuts.
Storage
Wrap tightly and store at room temperature up to 3 days, or refrigerate up to a week.
Reheating
Not necessary; serve at room temperature or lightly toasted.
Common mistakes to avoid
- •Mixing the batter too much, which makes the bread heavy and dense
- •Cutting the loaf while it is still warm, which causes it to crumble
Serving suggestions
Cooked Cranberry Orange Bread?
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