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Description
A festive and flavorful cranberry orange bread, perfect for holiday baking and brunch.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries
- 1 tablespoon orange zest
- 1/4 cup orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, cream together softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, combine buttermilk, orange juice, and orange zest.
- Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a brighter orange flavor, add a tablespoon of orange extract.
- If using frozen cranberries, do not thaw them before adding to the batter.
- This bread can be stored at room temperature for up to 3 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American