Cranberry Orange Bread recipe

Instructions:

Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in the center.

In a separate bowl, combine melted butter, orange juice, orange zest, eggs, and vanilla. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay!

Step 2: Add the Cranberries

Gently fold in the cranberries. Don’t crush them!

Pour the batter into the prepared loaf pan and smooth the top.

Step 3: Bake the Bread

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Keto/Low-Carb Variations:

For a keto or low-carb version:

• Use almond or coconut flour instead of all-purpose flour.
• Substitute granulated sugar with erythritol or stevia.
• Use unsweetened almond or coconut milk instead of orange juice.
• Increase the orange zest for extra flavor.

Tips & Tricks:

1. Add a teaspoon of cinnamon or nutmeg for extra warmth.
2. No need to thaw frozen cranberries; they’ll keep the bread moist.
3. This bread is best served at room temperature.
4. Wrap leftovers tightly to keep them fresh for several days.

Frequently Asked Questions (FAQs):

Can I use dried cranberries?

Yes, but they’re sweeter, so adjust the sugar accordingly.

Can I add other ingredients?

Absolutely! Add chopped nuts (walnuts, pecans) for crunch, or other berries (blueberries, raspberries).

Can I make muffins instead?

Yes! Divide the batter into greased muffin cups and bake for 20-25 minutes.

Enjoy your delicious Cranberry Orange Bread!