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Cranberry Bread

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Cranberry Bread is a moist, tender quick bread filled with tart cranberries and a touch of citrus zest. It’s a delightful balance of sweet and tangy flavors, perfect for breakfast, brunch, or an afternoon snack.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup milk or buttermilk
  • 1/3 cup vegetable oil or melted butter
  • 1 1/2 cups fresh or frozen cranberries
  • 1 tbsp orange zest (optional)
  • 1 tsp vanilla extract (optional)
  • 1/2 cup chopped nuts (optional, such as walnuts or pecans)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, beat the eggs, then add milk or buttermilk, oil or melted butter, and vanilla extract if using. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the cranberries, orange zest, and nuts if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

Toss cranberries with a little flour before adding to prevent sinking.Do not overmix the batter—this can make the bread tough or cause it to sink.Use orange juice in place of some milk for a stronger citrus flavor.Can be made into muffins—bake at 375°F (190°C) for 18–22 minutes.Freezes well for up to 3 months—wrap tightly in plastic and foil or store in freezer bags.

Nutrition

Find it online: https://cookibly.com/cranberry-bread/