Amazingly Moist Cranberry Bread
A delightful dish that combines the tartness of cranberries with the zesty brightness of orange, perfect for any occasion.
Ingredients
Wet Ingredients
- 1/3 cup orange juice Adds a refreshing citrus kick.
- 1 large orange zest Enhances the orange flavor.
- 2/3 cup buttermilk Provides moisture and tenderness.
- 6 tablespoons unsalted butter, melted Contributes to the bread's moistness.
- 1 large egg Helps bind the ingredients.
Dry Ingredients
- 2 cups all-purpose flour Base of the bread.
- 1 cup granulated sugar Balances tartness.
- 1 teaspoon iodized salt Elevates the flavors.
- 1 teaspoon baking powder Helps the bread rise.
- 1/4 teaspoon baking soda Provides extra lift.
Mix-ins
- 1 1/2 cups coarsely chopped fresh or frozen cranberries Adds a burst of tartness.
- 1/2 cup chopped walnuts or pecans (optional) For added crunch and flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan.
- In a small bowl, stir together the orange juice, orange zest, buttermilk, melted butter, and egg.
- In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda.
Mixing
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Gently fold in the coarsely chopped cranberries and nuts if using.
- Pour the batter into the greased loaf pan and level it with a spatula.
Baking
- Bake in the preheated oven for 25 minutes at 375°F, then reduce the temperature to 350°F (175°C) and bake for an additional 45-50 minutes.
- The loaf is done when a toothpick inserted in the center comes out clean.
Cooling
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least another 30 minutes before slicing.
Notes
For added flavor, consider spices like cinnamon or nutmeg. Store wrapped to keep moist; freezes well for longer storage.