Tart cranberries, zesty citrus, crunchy walnuts, and a touch of spice make this bread a keeper, and one you’ll be making well beyond the holiday season!
Satisfy your sweet tooth with this easy-to-make recipe for Cranberry Orange Bread.
1. Info for Cranberry Orange Bread
- Cook Time: 1 Hr 15 Min
- Total Time: 1 Hr 15 Min
- Servings: 10
- Calories: 320.65 kcal
2. Ingredients for Cranberry Orange Bread
- nonstick cooking spray
- 1/2 cup unsalted butter (115g per 1/2 cup, softened)
- 1/2 cup granulated sugar (100g per 1/2 cup)
- 1/4 cup light brown sugar (50g per 1/4 cup, packed)
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 cup sour cream (120g per 1/2 cup)
- 1/4 cup orange juice
- Zest of 1 large orange
- 1 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/8 tsp. of allspice (optional)
- 1/2 tsp. salt
- 1 cup fresh cranberries (heaping, 180g per 1 cup, roughly chopped)
- 1/2 cup finely chopped walnuts
3. Directions:
3.1 Preheat
Preheat the oven to 350°F.
3.2 Prep
Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
In large mixing bowl, use a mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed until smooth and combined, 1-2 minutes. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, orange juice, and orange zest. Continue to beat on medium-high speed, scraping down the sides of the bowl with a rubber spatula as needed, until fully incorporated.
Add the flour, baking powder, baking soda, cinnamon, allspice, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula, until just combined. Do not over-mix.
Fold in the cranberries and walnuts, then pour the batter into the prepared loaf pan.
3.3 Oven
Bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean, 55-65 minutes.
3.4 Check
Check to see that bread is done. Remove from oven or add time as needed.
3.5 Serve
Allow the bread to rest in the pan for 10 minutes, then release the bread from the pan onto a cooling rack. Allow to cool for at least 1 hour before slicing and serving.