Cranberry Orange Bread
Time: 1 hour 20 minutes
Yield: 10 servings
This sweet and tart Cranberry Orange Bread is the perfect snack or special breakfast treat for the holiday season. It’s moist, fruity, and festive all at once. Make it for your next holiday brunch with a few pats of butter or with a smear of warm brie. . Eating Cranberry Orange bread might just become your new favorite holiday tradition!
You can make this recipe ahead of consumption. Store at room temperature for up to 2 days or wrap with heavy-duty foil and freeze for up to 2 weeks.
Preheat the oven to 350 degrees F.
Spray a 9x5-inch loaf pan with cooking spray.
Grate the rind from the orange.
Squeeze the juice and add enough water to make 3/4 cup of liquid. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange rind together until well combined.
Stir in the cranberries.
In a small mixing bowl, whisk together the beaten egg, melted butter, and orange juice-water mixture
Stir the wet mixture into the dry mixture until just combined, careful not to overmix.
Spread the mixture evenly into the prepared loaf pan.
Bake until a toothpick inserted into the center comes out clean, about 50-60 minutes.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes.
Invert the pan to release the loaf onto a wire cooling rack and allow it to cool completely.
Slice the bread to desired thickness and serve.