Cranberry Orange Bread
This recipe brings me back to my childhood. I remember the fall mornings when I would wake up and smell that my mom was baking this Cranberry Orange Bread for breakfast. It is the perfect way to start the morning. This bread is deliciously moist with a balanced mix of sweet from the orange juice and tart from the cranberries. This bread tastes scrumptious on its own or you can spread a little butter or cream cheese on a slice for an added treat.
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Ingredients
- 2 cups (283g) all-purpose flour
- 1½ tsp (6.5g) baking powder
- 1 tsp (5.5g) baking soda
- ½ tsp (3g) salt
- 1 cup (203g) granulated sugar
- 1 large egg (52g), well beaten
- 2 Tbsp (28g) melted unsalted butter
- 2 Tbsp (30g) hot water
- ½ cup (123g) orange juice
- zest from one orange (approximately 1 Tbsp/6g)
- 1 cup (150g) fresh or frozen cranberries sliced in half (at the equator)
- ½ cup (50g) nuts (e.g., pecans) – optional
Method
Position a rack in the center of the oven and preheat the oven to 325°F. Then, grease a 9×5 inch loaf pan and set aside.
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Add the orange zest (I like to use this zester) and whisk into the dry ingredients until evenly incorporated.
Next, add the egg, butter, water, and orange juice. Stir in the wet ingredients until the dry ingredients are moistened. Fold in the cranberries and nuts (see note below) using a spatula.
Spoon the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the middle of the loaf.
Remove the pan from the oven and allow the loaf of Cranberry Orange Bread to cool in the pan for 10 minutes. Gently remove the bread from the pan and cool completely on a wire rack.
Serve the bread on its own or add butter/cream cheese to a slice.
Note:
- When buying fresh cranberries from the store, you will need to go through them to make sure they are firm. Any soft or soggy cranberries should be thrown out.
- I have added pecans to this recipe, but you can add any nut that you like.
Looking for more breakfast recipes?
Cranberry Orange Bread
Ingredients
- 2 cups (283g) all-purpose flour
- 1½ tsp (6.5g) baking powder
- 1 tsp (5.5g) baking soda
- ½ tsp (3g) salt
- 1 cup (203g) granulated sugar
- 1 large (52g) egg, well beaten
- 2 Tbsp (28g) melted, unsalted butter
- 2 Tbsp (30g) hot water
- ½ cup (123g) orange juice
- Zest from one orange (approximately 1 Tbsp/6g)
- 1 cup (150g) fresh or frozen cranberries sliced in half (at the equator)
- ½ cup (50g) nuts (e.g., pecans) – optional
Instructions
- Position a rack in the center of the oven and preheat the oven to 325°F. Then, grease a 9×5 inch loaf pan and set aside.
- In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Add the orange zest (I like to use this zester) and whisk into the dry ingredients until evenly incorporated.
- Next, add the egg, butter, water, and orange juice. Stir in the wet ingredients until the dry ingredients are moistened. Fold in the cranberries and nuts using a spatula.
- Spoon the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean when inserted into the middle of the loaf.
- Remove the pan from the oven and allow the loaf of Cranberry Orange Bread to cool in the pan for 10 minutes. Gently remove the bread from the pan and cool completely on a wire rack.
- Serve the bread on its own or add butter/cream cheese to a slice.
