Cranberry Orange Bread

Indulge in the delightful flavors of tart cranberries and zesty orange with our Cranberry Orange Bread recipe! Perfect for breakfast, brunch, or a sweet snack, this moist and flavorful bread is sure to become a new favorite. Whether you’re baking for a holiday gathering or simply craving a taste ofsomething special, this recipe is a must-try.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp orange zest
• 3/4 cup freshly squeezed orange juice
• 1/4 cup buttermilk
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh cranberries
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir in the orange zest.
3. In a separate bowl, whisk together the orange juice, buttermilk, sugar, vegetable oil, egg, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the fresh cranberries and chopped walnuts.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Cook Notes and Variations:

• For added texture and flavor, try substituting orange juice with cranberry juice for a more intense cranberry flavor.
• If you prefer a sweeter bread, you can increase the amount of sugar to 1 1/4 cups.
• Feel free to customize this recipe by adding a handful of white chocolate chips or dried cranberries for an extra burst of sweetness.

Keto and Low-Carb Versions:

• To make a keto-friendly version of this bread, you can replace the all-purpose flour with almond flour and use a sugar substitute such as erythritol or stevia in place of sugar. You may also need to adjust the amount of liquid to achieve the desired consistency.
• For a low-carb version, you can reduce the amount of sugar or use a sugar substitute, and omit the cranberries or use them sparingly to minimize carb content.

Frequently Asked Questions (FAQs):

1. Can I use frozen cranberries instead of fresh? Yes, frozen cranberries can be used in this recipe. Simply thaw them before adding them to the batter, and be sure to drain any excess liquid.
2. Can I make this bread ahead of time? Absolutely! This bread can be baked in advance and stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen for longer storage.
3. Can I substitute the buttermilk with regular milk? Yes, you can substitute buttermilk with an equal amount of regular milk. Alternatively, you can make a homemade buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.
4. Can I omit the nuts for a nut-free version? Of course! If you have a nut allergy or simply prefer not to use nuts, you can omit them from the recipe without affecting the overall texture or flavor of the bread.

In conclusion, our Cranberry Orange Bread is a delightful treat that combines the tartness of fresh cranberries with the citrusy brightness of orange zest, resulting in a burst of flavor in every bite. Whether enjoyed as a breakfast bread, a midday snack, or a dessert, this moist and delicious bread is sure to please. With its simple ingredients and easy preparation, it’s a recipe that’s perfect for any occasion. So why wait? Gather your ingredients and bake up a batch of this irresistible bread today!