Orange Cranberry Bread |Baking|

Orange Cranberry Bread

This Orange Cranberry Bread is a perfect choice for the Thanksgiving. This bread will be a sure hit at your party. The bread is moist, orange flavored and packed with sweet cranberries. This is a quick bread which means you do not have to wait for the dough to rise. Quick breads are fast to prepare and do not call for fancy technique or appliances. Baking powder and baking soda is used instead of the yeast as the leavening agent.

Orange Cranberry Bread

Like any other quick breads this bread has two simple steps. Whisking all the dry ingredients in a bowl and combining the liquid ingredients in another and then finally mixing the dry to the liquid just until combined. It is important not to over mix the batter or else the bread may become tough.

Orange Cranberry Bread

Like many quick breads, it is best to bake a day ahead of time to allow the flavors to develop. This bread is not only easy and fast to bake but also low in fat. This recipe uses only 4 tablespoons of vegetable oil. Cranberries are in season now so you may use the fresh cranberries but I have used the sweet and slightly tart dried cranberries.

The bread came out moist, filled with citrus flavor from the freshly squeezed orange juice and zests and loaded with sweet cranberries.

Orange Cranberry Bread

 Tips:

Since the bread is baked for a longer time, if you see it is getting brown fast, you may tent an aluminum foil over the loaf pan after 20 minutes and continue to bake. You may substitute the oil with butter. Butter will give a rich taste to the bread but oil is just fine.

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Orange Cranberry Bread

Orange Cranberry Bread

By Sonali Published: November 25, 2014

  • Yield: 1 loaf (10-12 Servings)
  • Prep: 15 mins
  • Cook: 1 hr 5 mins
  • Ready In: 1 hr 20 mins

The bread came out moist, filled with citrus flavor from the freshly squeezed orange juice and zests and loaded with sweet cranberries.

Ingredients

Instructions

  1. Pre-heat oven to 375F. Grease a 9x5 metal loaf pan and line the bottom with a parchment paper.
  2. Zest and juice the orange. In a large bowl combine flour,sugar,baking powder,baking soda and salt. In another small bowl beat the eggs lightly. Add in the oil,orange juice and zests. Mix in well.
  3. Add the liquid mixture to the flour mixture and with a wooden spoon mix until the batter is just mixed. The batter will be quite stiff but that is ok. Fold in the cranberries.
  4. Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  5. Cool the loaf in the pan on a wire rack for 10 minutes and then remove from pan and transfer on the wire rack to cool completely.
  6. Enjoy with your morning cup of coffee or tea.
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