Experience the Perfect Blend of Tart and Sweet: Fresh Cranberry Orange Quick Bread
Indulge in the perfect balance of tart and sweet with our Fresh Cranberry Orange Quick Bread recipe. This delightful treat is not only a festive addition to your holiday table but also an ideal way to start your day or enjoy as an afternoon pick-me-up. With its vibrant color, enticing aroma, and moist, tender crumb, this quick bread is sure to become a favorite in your household.
Why You'll Love This Recipe
- Quick and Easy: As the name suggests, this recipe comes together quickly, with minimal effort and no yeast required.
- Perfect for Holidays: The combination of fresh cranberries and orange zest makes it an ideal dish for Thanksgiving, Christmas, or any winter gathering.
- Freezer-Friendly: Bake a few loaves and freeze some for later. It's a great way to have a homemade treat on hand for unexpected guests or busy mornings.
- Versatile: Serve it plain, with a dollop of whipped cream, or as a base for French toast. You can also experiment with different glazes or streusel toppings.
Ingredients and Equipment
| Ingredients | Equipment |
|---|---|
| 2 cups (250g) all-purpose flour | Loaf pan (8.5 x 4.5 inches or 21 x 11 cm) |
| 1 tsp (5g) baking powder | Mixing bowls |
| 1/2 tsp (2.5g) baking soda | Whisk |
| 1/2 tsp (2.5g) salt | Spatula |
| 1 cup (200g) granulated sugar | Measuring cups and spoons |
| 1/2 cup (120ml) vegetable oil | Zester or grater |
| 2 large eggs | Cooling rack |
| 1/2 cup (120ml) orange juice | Parchment paper (optional) |
| Zest of 1 orange | |
| 1 1/2 cups (175g) fresh cranberries |
Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the sugar, vegetable oil, eggs, orange juice, and orange zest. Mix well until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Fold in the fresh cranberries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
