Zesty Orange Cranberry Bread is the perfect combination of tangy and sweet, making it a must-bake for the fall and winter months. With fresh cranberries and a burst of orange zest, this bread is a delightful treat for breakfast or an afternoon snack.
The base of this bread is all-purpose flour, providing structure. Granulated sugar sweetens the loaf, while the combination of baking powder and baking soda gives it a light, airy texture. A pinch of salt enhances the flavors. Fresh cranberries add a tart pop, complemented by fragrant orange zest. The orange juice not only contributes moisture but also infuses the bread with citrusy brightness. Unsalted butter offers richness, while a large egg binds everything together, and a splash of vanilla extract rounds out the flavors. Walnuts are optional but add a satisfying crunch if you’re feeling nutty.
This bread pairs beautifully with a spread of cream cheese or a simple pat of butter. For an extra special treat, serve it warm with a drizzle of honey. It also makes a lovely addition to a holiday brunch spread alongside savory dishes.
First, preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan to ensure your bread doesn’t stick. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Give it a good stir to make sure everything is evenly distributed. Toss in the cranberries and orange zest, mixing until the cranberries are coated with the flour mixture, which helps them stay evenly dispersed in the batter.
In a separate bowl, whisk together the freshly squeezed orange juice, melted butter, egg, and vanilla extract until well combined. Pour this wet mixture into the dry ingredients and gently fold everything together with a spatula. Be careful not to overmix; you want to stop as soon as there are no visible streaks of flour. If you're adding walnuts, fold them in at this stage.
Pour the batter into the prepared loaf pan, smoothing out the top so it’s nice and even. Pop it in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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