Go Back
Cranberry Orange Bread
Print

Cranberry Orange Bread

Ingredients

  • 2 cups (283g) all-purpose flour
  • 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.