Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries, but make sure to add them directly to the batter without thawing. This will prevent them from becoming mushy during the mixing process.

How do I know when my bread is done baking?

To check if the bread is done, insert a toothpick in the center. If it comes out clean or with a few crumbs, your bread is ready! If batter clings to the toothpick, bake a little longer.

Can this bread be made ahead of time?

Absolutely! Cranberry Orange Bread lasts a few days at room temperature. Just wrap it tightly to keep it fresh. You can even make it the night before for a quick breakfast.

Is this recipe suitable for freezing?

I don't recommend freezing this bread, as it can affect its moist texture. It is best enjoyed fresh, but you can keep it for a few days in the pantry.

What can I serve with Cranberry Orange Bread?

This bread pairs beautifully with cream cheese or butter, and it's perfect alongside your morning tea or coffee. It's a wonderful choice for a cozy brunch setting.

Cranberry Orange Bread: A Simple Delight in Your Kitchen

Ingredients

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2 cups all-purpose flour (spooned and leveled, plus 1 teaspoon for dusting the cranberries)
2 teaspoons baking powder
¾ teaspoon sea salt
¾ cup cane sugar
1 tablespoon orange zest
½ cup vegetable oil
2 large eggs
½ cup fresh orange juice
¼ cup milk
1 teaspoon vanilla extract
1½ cups cranberries (fresh or frozen)
1 cup powdered sugar
1 to 2 tablespoons fresh orange juice (for glaze)

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Instructions

Preheat your oven to 350°F and grease an 8×4-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt until incorporated.
In a large bowl, rub together the cane sugar and orange zest until fragrant. Add the vegetable oil and eggs, whisking well.
Pour in the fresh orange juice, milk, and vanilla extract, combining until smooth.
Gently stir in the dry ingredients until barely combined, then fold in the cranberries coated lightly in flour.
Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan before transferring to a cooling rack.

Notes

Use fresh cranberries for best flavor. Consider tweaking the glaze for a richer finish. This loaf keeps beautifully and can be stored in an airtight container.

Author: robert-thompson
Prep Time: 15
Cook Time: 50
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 20g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg