Cranberry Orange Breakfast Bread
- Cook Time: 70 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons melted unsalted butter
- 1 large egg, beaten
- 1 1/2 cups fresh or frozen cranberries (not thawed)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick cooking spray. You can also line the bottom with parchment paper for even easier removal later.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensuring these are well-combined helps the bread rise evenly and prevents any salty or bitter clumps.
- In a separate medium bowl, combine the fresh orange juice, orange zest, melted butter, and the beaten egg. Stir until the mixture is smooth and the egg is fully integrated.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to stir them together until just moistened. Be careful not to overmix, as overworking the batter can lead to a tough, dense bread.
- Gently fold in the cranberries and the chopped nuts if you are using them. Distribute them evenly throughout the batter without crushing the berries.
- Spoon the batter into the prepared loaf pan and some smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.