Description
This delicious Cranberry Orange Bread is a perfect cozy winter morning treat, combining the tartness of cranberries with the bright citrus flavor of orange. Moist and flavorful, it’s a wonderful quick bread ideal for breakfast or a snack, featuring warm cinnamon and a hint of almond extract.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Substitute with whole wheat flour for a heartier loaf.)
- 1 cup Sugar (Can be reduced for a lighter bread.)
- 2 teaspoons Baking Powder (Ensure it’s fresh for best results.)
- 1 teaspoon Baking Soda (Works with acidic ingredients for perfect rising.)
- 1 teaspoon Salt (Use kosher salt for a cleaner taste.)
- 1 teaspoon Cinnamon (Substitute with nutmeg for a different flavor profile.)
Wet Ingredients
- 2 large Eggs (Use flax eggs for a vegan option.)
- 1 can Canned Whole Cranberries in Sauce (Fresh cranberries work well if cooked with sugar.)
- 1 large Orange (Any citrus can be substituted for unique tastes.)
- 1/2 cup Applesauce (Mashed bananas can be switched in for a different twist.)
- 1 teaspoon Almond Extract (Vanilla extract is a fine alternative.)
- 1/2 cup Vegetable or Canola Oil (Melted coconut oil is another great substitute.)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir thoroughly for 1-2 minutes to evenly distribute all dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, canned cranberries with sauce, orange zest and juice, applesauce, almond extract, and vegetable oil until well blended and smooth.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients. Gently fold together until just combined, taking care not to overmix to keep the bread tender.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly.
- Bake the Bread: Place the loaf pan in the oven and bake for 50-60 minutes. Insert a toothpick into the center; if it comes out clean, the bread is done.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Fresh cranberries can substitute canned but should be cooked with sugar beforehand to soften and sweeten.
- Whole wheat flour can be used to make the bread heartier and add more fiber.
- Reducing sugar can create a lighter-tasting bread if preferred.
- Vanilla extract can replace almond extract if desired, changing the aroma slightly.
- Be careful not to overmix the batter to avoid a dense bread texture.
- Check your baking powder and soda freshness to ensure proper rise and texture.
