Ah, Cranberry Bread — tart, sweet, and perfect for breakfast or a snack! Here’s a tried-and-true recipe:
Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon (optional)
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) orange juice or milk
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions:
- Preheat oven & prepare pan:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired. - Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. - Cream butter and sugar:
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. - Combine wet and dry ingredients:
- Alternately add flour mixture and orange juice (or milk) to the butter mixture, starting and ending with flour. Mix until just combined.
- Fold in cranberries and nuts if using.
- Bake:
- Pour batter into prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
- Serve:
Slice and enjoy as-is, or with butter or cream cheese.
✨ Tips & Variations:
- Add a simple glaze: mix powdered sugar with a little orange juice and drizzle over the cooled loaf.
- For extra flavor, zest an orange and add to the batter.
- You can also make mini loaves to gift or freeze.
If you want, I can make a super-moist, sweet-tart version with a crunchy cranberry topping that looks amazing and tastes even better — perfect for sharing with fans.
Do you want me to do that?
