Cranberry Orange Quick Bread

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries, chopped
• 1/2 cup orange juice
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/4 cup sour cream

Steps

1. 1 Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. 2 In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. 3 In another bowl, mix orange juice, melted butter, egg, vanilla, and orange zest until well combined.
4. 4 Add the wet ingredients to the dry ingredients and stir until just combined. Fold in sour cream and cranberries.
5. 5 Pour batter into prepared loaf pan and smooth the top.
6. 6 Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
7. 7 Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Tips

• For extra orange flavor, use orange juice from freshly squeezed oranges.
• This bread freezes beautifully—slice it before freezing for easy portions.
• If you prefer a streusel topping, mix brown sugar, flour, and butter into crumbs and sprinkle over the batter before baking.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slices in a toaster or oven for a warm treat.

Serving Suggestions

• Serve with a schmear of cream cheese for a delightful breakfast treat.
• Pair with a hot cup of coffee or tea for an extra cozy morning.
• Slice and toast for a tasty afternoon snack.

FAQ