Orange Cranberry Bread
A fall favorite, this moist and flavorful cranberry bread has the perfect hint of orange!
- Yield: 1 loaf
- Prep Time: 30 min
- Cook Time: 1 hr
Ingredients
2/3 cup buttermilk
2 teaspoons grated orange zest
1/3 cup freshly squeezed orange juice
6 tablespoons unsalted butter, melted
1 egg
3/4 cups sugar, granulated
1 teaspoon salt, fine
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup fresh or frozen cranberries, halved
Alternatives
Buttermilk sub: 2/3 cup milk (nut or cow) + 2 teaspoons apple cider vinegar or lemon
Reduced butter: 1/2 cup orange juice + 4 tablespoons butter
Reduced refined sugar: 1/2 cup sugar, granulated + 1/4 cup honey
Instructions
- Preheat oven to 350°F and set an oven rack to the middle position. Grease a loaf pan with butter or cooking spray.
- In a small bowl, mix the wet ingredients: buttermilk, orange zest, orange juice, melted butter, and egg.
- In a large bowl, whisk together dry ingredients: Caputo "00" Chef's Flour, sugar, salt, cinnamon, baking powder and baking soda.
- Gently mix in the liquid ingredients into the dry ingredients until combined. Fold in the cranberries and nuts. Don’t over-mix!
- Pour the batter into the prepared loaf pan and spread evenly with a rubber spatula.
- Bake for 45 min – 1 hour. Insert a toothpick to check if done baking.
- Cool the loaf in the pan for about 10 minutes, then turn out onto the rack and cool for at least 20 minutes before serving.
*Caputo "00" Chef's Flour can be substituted with Caputo "00" Pastry Flour
