Here’s a delicious recipe for Cranberry Orange Bread that’s perfect for breakfast or a snack!
### Cranberry Orange Bread Recipe
#### Ingredients
– **2 cups** all-purpose flour
– **1 cup** granulated sugar
– **1 tablespoon** baking powder
– **1/2 teaspoon** baking soda
– **1/2 teaspoon** salt
– **1/2 teaspoon** ground cinnamon
– **1 cup** fresh or frozen cranberries (if using frozen, do not thaw)
– **1/2 cup** chopped walnuts or pecans (optional)
– **1/2 cup** orange juice (freshly squeezed is best)
– **1/2 cup** vegetable oil
– **2 large** eggs
– **Zest of 1 orange**
#### Instructions
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. **Mix Dry Ingredients**: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. **Add Cranberries and Nuts**: Gently fold in the cranberries and nuts, if using, until they’re coated in the flour mixture.
4. **Mix Wet Ingredients**: In another bowl, combine the orange juice, oil, eggs, and orange zest. Whisk until well combined.
5. **Combine Mixtures**: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; it’s okay if there are a few lumps.
6. **Bake**: Pour the batter into the prepared loaf pan. Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool**: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
8. **Serve**: Slice and enjoy! This bread is great on its own or with a spread of butter.
### Tips
– For extra flavor, you can add a glaze of powdered sugar mixed with a bit of orange juice on top after it cools.
– Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Enjoy your baking!