Description
This Cranberry Orange Bread is a delicious, moist, and easy-to-make treat perfect for any occasion. The sweet and tart flavor combination of cranberries and orange makes this bread a must-try for fall and winter. With simple ingredients and a quick prep time, you can have a flavorful loaf ready in just over an hour.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 large eggs, slightly beaten
- 8 oz canned whole cranberries in sauce
- 1 large orange, zested and juiced
- 2 tbsp applesauce
- 1/2 tsp almond extract
- 2 tbsp vegetable or canola oil
Instructions
- Preheat oven to 350°F (175°C) and grease or spray a loaf pan.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the eggs, cranberries with sauce, orange zest and juice, applesauce, almond extract, and vegetable oil. Mix well.
- Combine the wet ingredients with the dry ingredients, stirring gently until incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Notes
- If using fresh cranberries, you may need to add extra sugar to balance the tartness.
- For muffins, bake at 350°F (175°C) for 20-23 minutes.
- Store leftover bread in an airtight container for up to 3 days, or freeze for up to 3 months.
- Consider adding white chocolate chips or nuts for a variation of the recipe.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Baking, Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg