Cranberry Orange Bread
Servings: 10
Ingredients
- 2 c all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ c butter unsalted, room temperature
- 1 c granulated sugar
- 2 eggs
- ½ c fresh orange juice
- 3 Tb fresh orange zest
- ½ teaspoon vanilla extract
- ½ c cranberries dried or fresh, see note
- 1 Tb turbinado sugar
Instructions
- To begin, preheat your oven to 350 degrees
- Grease & flour a standard loaf pan. (Or coat it with my Baking Spray Replacement.) Set it aside for now.
- In a bowl, combine the flour, baking powder, and salt. Whisk them together and set this aside for now.
- In your mixing bowl, combine the butter and sugar. Beat until they are creamy.
- Add in the eggs, one at a time, mixing well.
- Add in the orange juice, orange zest, and vanilla extract. Mix them all together.
- Add the dry ingredients to the cream mixture. Mix well.
- Fold in the cranberries.
- Spread the thick batter into your prepared loaf pan.
- Sprinkle the turbinado sugar all over the top.
- Bake for 50-60 minutes, or until the loaf tests done with a wooden toothpick.
- Cool the loaf in the pan for 10 minutes, then carefully transfer to a cooling rack.
- Cool and enjoy!
Notes
If you choose to use fresh cranberries, simply cut each one in half with a sharp knife, prior to adding to the batter.
See This Recipe:
https://cosmopolitancornbread.com/orange-cranberry-bread/Nutrition
Calories: 278kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 296mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 367IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 1mg
