Orange Cranberry Bread (Printer-Friendly)
A light, citrus-infused bread with tart cranberries, ideal for a winter breakfast or quick snack.
# What You'll Need:
→ Wet Ingredients
01 -
1 large egg
02 -
240 ml unsweetened applesauce
03 -
67 g granulated sugar
04 -
60 ml fresh orange juice
05 -
1½ teaspoons orange zest (from one medium-large orange)
06 -
57 g light butter, melted
→ Dry Ingredients
07 -
188 g all-purpose flour
08 -
1 teaspoon baking soda
09 -
1 teaspoon aluminum-free baking powder
10 -
½ teaspoon salt
→ Fruits
11 -
160 g fresh cranberries, halved, divided
# Steps to Follow:
01 -
Preheat oven to 350°F. Lightly mist a 9 x 5-inch loaf pan with cooking spray and set aside.
02 -
In a large bowl, whisk together egg, applesauce, sugar, orange juice, and orange zest until well incorporated. Stir in melted butter.
03 -
In a separate bowl, whisk flour, baking soda, baking powder, and salt until evenly combined.
04 -
Add dry ingredients to wet ingredients and stir gently until just combined. Fold in 3/4 cup of halved cranberries.
05 -
Pour batter into prepared loaf pan. Sprinkle remaining cranberries evenly over the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
06 -
Let bread cool in pan on a wire rack for 10 minutes. Invert loaf onto rack and flip right side up. Allow to cool completely, then slice into 12 pieces approximately ¾ inch thick.
# Extra Suggestions:
01 -
Use fresh cranberries for best texture and flavor. Aluminum-free baking powder is recommended to avoid discoloration from the acidic ingredients.
02 -
This bread can be stored at room temperature in an airtight container for 4 to 5 days or refrigerated to extend freshness.
03 -
For longer storage, wrap cooled slices or the whole loaf in plastic wrap, freeze, then thaw to room temperature or warm in microwave before serving.