Cranberry Orange Bread
This bright quick bread pairs tart cranberries with zesty orange for a cozy breakfast or snack. It’s easy to make, uses pantry staples and brings a flush of fall flavor to any table.
Ingredients
Main Ingredients
- 1.75 cups all-purpose flour (220g)
- 1 tbsp orange zest from 1 orange
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 tsp ground cinnamon
- 0.125 tsp ground nutmeg
- 6 tbsp unsalted butter melted, cooled slightly
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.25 cup orange juice from 1 orange
- 0.5 cup plain Greek yogurt
- 1.5 cups fresh or frozen cranberries (150g)
Instructions
Main
- Preheat the oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, orange zest, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, orange juice and Greek yogurt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the cranberries. Pour the batter into the prepared loaf pan and smooth the top. Scatter a few extra cranberries and some orange zest over the top, if desired.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
During testing I found tossing cranberries in a tablespoon of flour kept them from sinking into the batter.
If the top browns too quickly, tent the loaf with foil halfway through baking for an even color.