Cranberry Bread
Ingredients
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- 1 tbsp unsalted butter – softened (for greasing pan)
- 2 cups all-purpose flour (240g)
- 1 1/2 cups fresh cranberries – coarsely chopped
- 3/4 cup walnuts – chopped
- 1 cup granulated sugar (200g)
- 2 tsp baking powder (8g)
- 1/2 tsp baking soda (2.3g)
- 1/2 tsp fine salt
- 1 tbsp orange zest – finely grated
- 3/4 cup orange juice – freshly squeezed
- 1 large egg – at room temperature
- 1/2 cup neutral oil
Instructions
- 1.
Preheat the oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan with the softened butter and line the long side with a parchment sling.
- 2.
Measure the flour: From the 2 cups of flour, remove 1 tbsp and set it aside in a small bowl for the fruit and nuts.
- 3.
Prepare the mix-ins: Coarsely chop the cranberries and walnuts. Toss them with the reserved 1 tbsp flour until lightly coated; set aside.
- 4.
Make the dry base: In a large bowl, whisk the remaining flour with the sugar, baking powder, baking soda, and salt.
- 5.
Make the wet mixture: In a separate bowl, whisk the orange zest, orange juice, egg, and oil until smooth and emulsified.
- 6.
Combine: Make a well in the dry ingredients and pour in the wet mixture. Stir with a spatula just until no dry streaks remain; do not overmix.
- 7.
Fold in the coated cranberries and walnuts until evenly dispersed. Scrape the batter into the prepared pan and smooth the top.
- 8.
Bake until the loaf is deep golden and a toothpick inserted in the center comes out with a few moist crumbs, 55–65 minutes. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.
- 9.
Cool in the pan for 10 minutes, then lift out to a wire rack and cool completely, at least 1 hour, before slicing.
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Cranberry Bread is a tender, lightly sweet quick bread dotted with bursts of tart cranberries and the bright aroma of orange. The crumb is moist yet sturdy, with crunchy walnut bits offering a pleasing contrast to the juicy fruit. It’s equally at home at breakfast, as a snack with coffee or tea, or tucked into a holiday spread where its ruby flecks and citrus perfume shine.
Rooted in the American quick-bread tradition, cranberry breads rose to prominence alongside broader use of chemical leaveners and the commercial cultivation of cranberries in New England. By the mid-20th century, widely circulated recipes helped standardize the cranberry–orange pairing and the inclusion of walnuts. Today, it remains a seasonal favorite in the United States, especially around autumn harvest and winter holidays, while also being enjoyed year-round thanks to frozen cranberries.