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Orange Cranberry Bread

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A delightful loaf that combines the bright and tangy flavors of oranges with the sweet-tartness of cranberries, perfect for breakfast, snack time, or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon orange zest
  • 1 cup fresh or frozen cranberries
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the orange juice, vegetable oil, eggs, and orange zest.
  4. Pour the wet mixture into the dry ingredients and mix until just combined.
  5. Fold in the cranberries gently.
  6. Pour the batter into the greased loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. To prepare the glaze, mix powdered sugar with 2 tablespoons of orange juice until smooth.
  10. Drizzle the glaze over the cooled bread and let it set for a few minutes before slicing.

Notes

Store the bread at room temperature for 3-4 days or freeze for up to 3 months.

Nutrition

Find it online: https://maymentora.com/orange-cranberry-bread/