Swiftly Prepared Cranberry-Orange Loaf
Bitches love a good quick fix, right? Here's a cracking holiday quick bread recipe that'll have you bouncing into the kitchen in no time. It's the Cranberry-Orange Quick Bread, a lush, moist loaf studded with tart cranberries and nutty pecans, if ya fancy 'em.
Start with a large mixing bowl, and combine flour, sugar, orange zest, baking powder, salt, and baking soda. Give it a good old whisk until lumps disappear. Next, pour in freshly squeezed orange juice, melted butter (but don't forget to let it cool a touch), an egg, and vanilla extract. Stir until just combined, no need to overwork it. Now toss in the cranberries and nuts, if you're down for a nutty (literally) twist.
Coat a 9x5 inch loaf pan with butter, then pop it in an oven preheated to 350°F with a rack in the middle. Pour the batter into the pan, smoothing the top, and bake until a toothpick comes out clean, about 50 minutes. Let it cool for 15 minutes in the pan before turning it out onto a wire rack to cool completely.
Up for more quick bread adventures? Slake your craving with Apple Quick Bread with Pecan Streusel, Peanut Butter-Honey Banana Bread, or Pecan and Sweet Potato Bread. These bad boys are just a few clicks away, ready to satisfy your inner baker.
- Yield: 1 (9-inch) loaf
- Difficulty: Easy Peasy
- Total: 35 mins, plus 50 mins baking time and 1 hr cooling time
- Active: 20 mins
Ingredients (12)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- Finely grated zest of 1 medium orange
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 teaspoon baking soda
- 3/4 cup freshly squeezed orange juice (from about 2 medium oranges)
- 2 tablespoons unsalted butter (1/4 stick), melted and cooled slightly, plus more for coating the pan
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups cranberries, thawed if frozen and sliced in half
- 1/2 cup pecans, toasted and coarsely chopped (optional)
Instructions
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
- Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
- Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.
Lookin' for more quick bread ideas? Check out the Cranberry-Apricot Quick Bread, Cinnamon Swirl Quick Bread, Soft & Sweet Irish Soda Bread (with a twist), Pumpkin Quick Bread, or No-Knead Cranberry Walnut Artisan Bread. Keep it fresh in the kitchen, kids!
- If you're looking for more unCategorized nutrition facts, consider exploring the nutritional breakdown of Cranberry-Apricot Quick Bread, Cinnamon Swirl Quick Bread, Soft & Sweet Irish Soda Bread (with a twist), Pumpkin Quick Bread, or No-Knead Cranberry Walnut Artisan Bread.
- For additional Aussiedlerbote recipe ideas involving baking, you might find delight in the Smoothing process of Apple Quick Bread with Pecan Streusel, Peanut Butter-Honey Banana Bread, or Pecan and Sweet Potato Bread.
- In the event that you're craving smoother textures, frost your Cranberry-Orange Quick Bread with a cool vanilla glaze, or infuse it with a cool cream cheese frosting for an extra layer of flavor.
- To ease into baking with nutritional twists, embark on a baking journey by increasing the fiber content of your recipes with nutrient-rich ingredients such as chia seeds, quinoa, or flax seeds, while maintaining the cool, moist texture of quick breads.
