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Cranberry Orange Bread

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This moist cranberry orange bread is bursting with bright citrus flavor, tart cranberries, and crunchy nuts. It’s a delicious quick bread that’s perfect for breakfast, brunch, or an afternoon snack.

Ingredients

  • 2/3 cup buttermilk
  • 2 teaspoons grated orange zest (from 1 orange)
  • 1/3 cup orange juice (from 1 orange)
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup fresh or frozen cranberries, halved
  • ½ cup coarsely chopped walnuts or pecans

Instructions

  1. Preheat the oven to 375°F (190°C) and position a rack in the center. Grease a 9 x 5-inch loaf pan with non-stick cooking spray.
  2. In a small bowl, whisk together the buttermilk, orange zest, orange juice, melted butter, and egg until well combined.
  3. In a large bowl, whisk together the flour, sugar, salt, cinnamon, baking powder, and baking soda.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Fold in the cranberries and chopped walnuts or pecans. Do not overmix.
  5. Transfer the batter to the prepared loaf pan and smooth the top.
  6. Bake for 20 minutes at 375°F (190°C), then reduce the oven temperature to 350°F (175°C) and continue baking for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool for at least 30 minutes before slicing and serving.

Notes

  • If using frozen cranberries, there is no need to thaw them before adding to the batter.
  • Chopped pecans or walnuts both work well in this recipe.
  • If buttermilk is unavailable, make a substitute by adding 2 teaspoons of lemon juice or vinegar to 2/3 cup milk and letting it sit for 5 minutes.
  • Store tightly wrapped at room temperature for up to 3 days or freeze for longer storage.

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