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Cranberry Bread: 55-Minute Family Favorite

Cranberry Bread
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This cranberry bread is a moist and tangy quick bread. Fresh or frozen cranberries work well. You can enjoy it for breakfast or as a snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 3/4 cup orange juice
  • 1 tablespoon orange zest
  • 1 1/2 cups fresh or frozen cranberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a small bowl, beat the egg. Stir in orange juice and orange zest.
  5. Add the wet ingredients to the dry ingredients. Stir just until moistened. Do not overmix.
  6. Gently fold in the cranberries.
  7. Pour the batter into the prepared loaf pan. Spread evenly.
  8. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan on a wire rack for 10 minutes. Then remove the bread from the pan and cool completely.

Notes

  • You can use dried cranberries, but reduce the sugar to 3/4 cup.
  • For a sweeter bread, add an extra 1/4 cup sugar.
  • Store the bread in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/cranberry-bread-recipe/