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Cranberry Quick Bread

A moist and flavorful quick bread with tart cranberries and sweet orange zest, perfect for the holidays or any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use a spoon to aerate the flour before measuring.
  • 1 cup sugar Refined sugar works best, but brown sugar can be used for a deeper flavor.
  • 1 tablespoon baking powder Ensure it’s fresh for the best rise.
  • 1/2 teaspoon salt Enhances all the flavors; don’t skip it.
Wet Ingredients
  • 1 cup orange juice Freshly squeezed juice makes a significant difference in flavor.
  • 1/2 cup vegetable oil Melted coconut oil can be used for a tropical twist.
  • 1 number egg Room temperature eggs provide better moisture balance.
  • 1 teaspoon orange zest Zest the orange before juicing for maximum flavor extraction.
Add-Ins
  • 1 cup fresh or frozen cranberries Fresh cranberries are preferred; if using frozen, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or cooking spray.
  2. In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the wet ingredients: orange juice, vegetable oil, beaten egg, and orange zest.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in the cranberries gently.
  6. Pour the batter into the prepared loaf pan and spread evenly.
Baking
  1. Bake for 50-60 minutes, checking for doneness with a toothpick inserted in the center.
  2. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for 2-3 days, or wrap tightly and refrigerate for up to a week. This bread freezes well for up to 3 months.