This Cranberry Orange Bread is a holiday favorite that blends the tartness of fresh cranberries with the zesty brightness of orange. Packed with crunchy pecans and a moist, tender crumb, this bread is perfect for breakfast, snacks, or dessert. Let’s bake!
You’ll need:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon grated orange zest
- 1 ½ cups fresh cranberries
- ½ cup pecans, coarsely chopped
- ¼ cup butter, softened
- 1 cup white sugar
- 1 large egg
- ¾ cup orange juice
To make:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure your bread comes out cleanly after baking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the orange zest, fresh cranberries, and chopped pecans. Set aside.
Step 3: Mix Wet Ingredients
In another large bowl, beat the softened butter, sugar, and egg together until smooth and creamy. Stir in the orange juice, which adds both flavor and moisture.
Step 4: Combine and Mix
Gradually add the dry ingredients to the wet ingredients, stirring until just moistened. Be careful not to overmix to keep your bread tender.
Step 5: Bake
Pour the batter into your prepared loaf pan, spreading it evenly. Bake in the preheated oven for about 1 hour, or until the bread springs back when lightly touched, and a toothpick inserted in the center comes out clean.
Step 6: Cool and Wrap
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. For best results, wrap the cooled loaf in plastic wrap to retain moisture and allow the flavors to meld.
You can find more holiday recipes and crafts on our farm blog!
