Orange Cranberry Bread (Print Version)
A light orange and cranberry loaf with bright citrus and tart berries, perfect for winter mornings or snacks.
# Ingredients You'll Need:
→ Wet ingredients
01 -
1 large egg
02 -
1 cup unsweetened applesauce
03 -
⅓ cup granulated sugar
04 -
¼ cup fresh orange juice
05 -
1 ½ teaspoons fresh orange zest (from one medium orange)
06 -
4 tablespoons light butter, melted
→ Dry ingredients
07 -
1 ½ cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1 teaspoon aluminum-free baking powder
10 -
½ teaspoon salt
→ Add-ins
11 -
1 ¼ cups fresh cranberries, halved, divided
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Lightly coat a 9 x 5-inch loaf pan with cooking spray and set aside.
02 -
In a large bowl, whisk together egg, applesauce, sugar, orange juice, and orange zest until fully blended. Stir in melted butter until incorporated.
03 -
In a separate bowl, sift together flour, baking soda, aluminum-free baking powder, and salt until evenly combined.
04 -
Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Fold in one cup of the halved cranberries.
05 -
Pour batter into the prepared loaf pan, smoothing the surface. Sprinkle remaining ¼ cup cranberries evenly over the top.
06 -
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Allow bread to cool in pan on a wire rack for 10 minutes, then invert to release. Place bread right side up on the rack and cool completely before slicing into 12 pieces approximately ¾ inch thick.
# Extra Tips & Details:
01 -
Use aluminum-free baking powder to prevent discoloration caused by acidic ingredients reacting with aluminum.
02 -
Fresh cranberries provide optimal texture and flavor; freeze extra cranberries for year-round use.
03 -
Store bread at room temperature in an airtight container for up to 5 days or refrigerate for extended freshness. Wrap and freeze cooled slices for longer storage.