Cranberry Orange Quick Bread
Cranberry Orange Quick Bread offers a delightful blend of tart cranberries and zesty orange flavor, nestled in a moist, tender loaf. Perfect for breakfast or teatime, its vibrant citrus notes and fruity burst make it a crowd-pleaser for family gatherings and holiday celebrations.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
- Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs using a pastry blender or two knives.
- Stir in chopped cranberries.
- Whisk together buttermilk, orange juice, orange peel, vanilla, and egg until blended.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Spoon batter evenly into the prepared loaf pan.
- Bake for 65 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the pan immediately and cool before slicing.
Tips & Substitutions
For a twist on this recipe, consider adding chopped walnuts or pecans for added texture. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure not to overmix when combining wet and dry ingredients for a light, fluffy bread. This recipe is a great way to use up leftover cranberries, especially during the holidays.
Serving Suggestions
Serve this delightful bread warm or at room temperature, perhaps with a pat of butter or a dollop of cream cheese spread on top. It pairs beautifully with a hot cup of tea or coffee for breakfast or as a snack. For a festive touch, enjoy it alongside a slice of Pear Mincemeat Pie during holiday gatherings.
Storage & Reheating
To store leftover cranberry orange quick bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for about a week. To reheat, simply slice the bread and warm it in a toaster or microwave for a few seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Orange Quick Bread contains roughly 254 calories, with 7g protein, 48g carbohydrates, and 5g fat. It is a good source of calcium (17% of the Daily Value), protein (13% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1141mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried cranberries instead of fresh or frozen?
Yes, you can use dried cranberries, but reduce the amount slightly as they are sweeter than fresh or frozen ones. Soak them in warm water for about 10 minutes before adding to the batter to ensure they plump up and distribute moisture throughout the bread.
What can I substitute for orange juice?
If you don't have orange juice, you can substitute it with lemon juice for a tart flavor, or use apple juice for a milder sweetness. Adjust the sugar in the recipe if you choose a sweeter substitute to maintain the balance of flavors in the bread.
Can I freeze cranberry orange quick bread?
Absolutely! To freeze, wrap the cooled loaf tightly in plastic wrap and then place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).