Cranberry Orange Bread

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Cranberry Orange Bread

Ingredients:

  • 2 cups all-purpose flour

    • The base for this bread, giving it structure.

  • 1 teaspoon baking powder

    • Helps the bread rise and become fluffy.

  • 1/2 teaspoon baking soda

    • Acts as a leavening agent to make the bread rise properly.

  • 1/4 teaspoon salt

    • Enhances the flavor of the bread.

  • 1/2 cup unsalted butter, softened

    • Adds richness and moisture.

  • 1 cup granulated sugar

    • Sweetens the bread and balances the tartness of the cranberries.

  • 2 large eggs

    • Provides structure and moisture to the bread.

  • 1/2 cup orange juice

    • Adds fresh citrus flavor and moisture.

  • Zest of 1 orange

    • Intensifies the orange flavor.

  • 1 1/2 cups fresh cranberries (or frozen, if preferred)

    • Adds a tart and colorful burst to the bread.

  • 1/2 teaspoon vanilla extract

    • Enhances the overall flavor of the bread.

  • 1/2 cup chopped walnuts or pecans (optional)

    • Adds crunch and texture to the bread.

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans.

  2. Mix the Dry Ingredients:

    • In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

  3. Cream the Butter and Sugar:

    • In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.

  4. Add the Eggs and Orange Juice:

    • Add the eggs one at a time, beating well after each addition. Stir in the orange juice and orange zest.

  5. Combine the Wet and Dry Ingredients:

    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

  6. Fold in the Cranberries and Nuts:

    • Gently fold in the fresh cranberries and nuts (if using) with a spatula until evenly distributed.

  7. Pour the Batter into the Pans:

    • Divide the batter evenly between the two prepared loaf pans, smoothing the tops.

  8. Bake the Bread:

    • Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, tent the loaves with aluminum foil during the last 15 minutes of baking.

  9. Cool the Bread:

    • Let the bread cool in the pans for 10 minutes, then transfer to wire racks to cool completely before slicing.

Benefits:

  • High in Fiber: Cranberries provide fiber, which helps with digestion and maintaining healthy blood sugar levels.

  • Rich in Vitamin C: The orange juice and zest add a good dose of Vitamin C, which supports the immune system.

  • Moist and Flavorful: The combination of orange and cranberry gives this bread a fresh, tangy flavor with a slightly sweet finish.

  • Perfect for Breakfast or Dessert: This bread can be enjoyed as a quick breakfast or a delicious treat with your afternoon coffee.

Nutritional Info (Approximate per slice, based on 12 servings):

  • Calories: 250-300 kcal

  • Carbohydrates: 35-40 g

  • Protein: 3-4 g

  • Fat: 12-15 g

  • Fiber: 2-3 g

  • Sodium: 180-220 mg

Tips:

  • Fresh or Frozen Cranberries: If using frozen cranberries, do not thaw them before adding to the batter to prevent the bread from turning purple.

  • Add Extra Flavor: For a spicier twist, add a teaspoon of ground cinnamon or nutmeg to the dry ingredients.

  • Make It a Single Loaf: If you prefer a larger loaf, you can bake it in one pan (just adjust the baking time to around 75-80 minutes).

  • Storage: Store the cooled bread in an airtight container at room temperature for up to 3-4 days. It also freezes well for up to 3 months.

Frequently Asked Questions (Q/A):

Q1: Can I make this bread without the nuts?
A1: Yes, the nuts are optional. You can leave them out or replace them with seeds like sunflower seeds or pumpkin seeds for a different texture.

Q2: Can I use dried cranberries instead of fresh?
A2: Yes, you can use dried cranberries, but be sure to reduce the sugar slightly since dried cranberries are usually sweeter than fresh ones.

Q3: Can I make this bread gluten-free?
A3: Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to help with texture.

Q4: How do I know when the bread is done baking?
A4: Insert a toothpick or a cake tester into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done.

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