Teresa's Recipes
Orange and Cranberry Bread
This delightful Orange and Cranberry Bread is a perfect fusion of vibrant citrus and tart cranberry flavors. Each slice is moist and bursting with juiciness, making it an ideal companion for breakfast, brunch, or a cozy afternoon tea. The bright orange notes coupled with the zing of fresh cranberries create a mouth-watering aroma that fills your kitchen, reminiscent of festive gatherings and family traditions. With its rich history, this bread is often enjoyed during the holiday season, symbolizing warmth and togetherness.
Ingredients
- 1 cup, rinsed and drained Fresh cranberries
- 1/2 cup Milk
- 1/2 cup, freshly squeezed Orange juice
- 1 tablespoon, finely grated Orange zest
- 2 large, at room temperature Eggs
- 3/4 cup Granulated sugar
- 1/2 cup, softened Unsalted butter
- 1/2 teaspoon Salt
- 2 teaspoons Baking powder
- 2 cups All-purpose flour
Dietary Notes
- Servings: 10
- Dish Type: Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Calories: 180
- Fat: 6g
- Carbs: 30g
- Protein: 3g
- Sodium: 150mg
- Sugar: 10g
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Then mix in the orange zest, ensuring it is evenly distributed.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice and milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
- Gently fold in the fresh cranberries with a spatula until they are evenly dispersed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- For an extra touch of sweetness, consider adding a simple glaze of powdered sugar mixed with orange juice on top of the cooled bread.
- You can substitute dried cranberries for fresh if they are out of season, but reduce the sugar slightly to balance the sweetness.
- Feel free to add chopped nuts or seeds for added texture.