Oh my gosh, let me tell you about this cranberry bread! It’s one of those recipes that just fills your kitchen with the most delightful aroma as it bakes. Imagine that sweet-tart scent of fresh cranberries mingling with a hint of orange. Yum! This bread is so moist and tangy, it’s perfect for breakfast or as a little snack when you need a pick-me-up. I remember the first time I made it; I had a bag of cranberries sitting in my fridge, and I was just itching to use them. One taste, and I was hooked! It’s become a staple in my house, and I can’t wait for you to try it too. Trust me, you’re going to love how easy it is to whip up this delicious treat!
Ingredients for Cranberry Bread
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries, chopped
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
How to Prepare Cranberry Bread
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is crucial because it helps the bread bake evenly and rise beautifully. I always find that the anticipation of waiting for the oven to heat up just adds to the excitement of baking!
Mix Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. I like to whisk them together to make sure everything’s well mixed. This little step ensures that the baking soda is evenly distributed, which is key to getting that lovely rise. Trust me, it makes a difference!
Add Cranberries
Now for the fun part—add in those chopped fresh cranberries! Gently fold them into the dry mixture until they’re coated. This helps prevent them from sinking to the bottom while baking. Plus, the vibrant red of the cranberries against the flour is just so pretty!
Combine Wet Ingredients
In another bowl, mix together the orange juice, vegetable oil, egg, and vanilla extract. I like to use a fork or a whisk to really blend them well. You want that egg fully incorporated, and the vanilla adds such a delightful aroma—it’s like a little hug for your taste buds!
Merge Wet and Dry Mixtures
Next, pour that delicious wet mixture into your dry ingredients. Gently stir everything together until just combined—don’t overmix! A few lumps are perfectly okay. Overmixing can lead to a dense loaf, and we want this cranberry bread to be soft and tender!
Prepare for Baking
Now, it’s time to pour the batter into a greased loaf pan. Make sure it’s evenly spread out; I like to give the pan a little shake to settle it. This will help your bread bake evenly! Talk about excitement—just look at that beautiful batter!
Bake the Bread
Slide your loaf pan into the preheated oven and bake for about 60 minutes. I always recommend checking for doneness by inserting a toothpick into the center; if it comes out clean, you’re golden! The smell wafting through your kitchen will be absolutely heavenly!
Cool and Slice
Once it’s done baking, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This cooling step is super important—trust me, you don’t want to slice into a hot loaf. It’ll fall apart on you! Once it’s cooled, slice it up and enjoy every tangy, moist bite of your homemade cranberry bread!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy mornings!
- Moist and tangy flavor that’s a delightful twist on traditional quick breads.
- Fresh cranberries add a burst of color and a lovely tartness.
- Great for breakfast, snacks, or even as a dessert—seriously versatile!
- Can be made ahead and freezes beautifully, so you can always have some on hand.
- Simple ingredients you probably already have in your pantry.
- Perfectly pairs with butter or cream cheese for an added treat!
Tips for Success
Alright, let’s make sure your cranberry bread turns out absolutely perfect! Here are my top tips to help you nail it every time:
- Don’t Overmix: This is one of the biggest secrets to a tender loaf. When you combine the wet and dry ingredients, mix just until everything is combined. A few lumps are totally fine! Overmixing can lead to a dense bread, and we want it light and fluffy.
- Use Fresh Cranberries: Fresh cranberries provide the best flavor and texture, but if you can’t find them, frozen cranberries work too! Just don’t thaw them before adding; toss them in frozen to avoid extra moisture.
- Customize Your Bread: Feel free to add in some chopped nuts like walnuts or pecans for a delightful crunch! You could also add a teaspoon of orange zest for an extra citrusy kick.
- Check for Doneness: The toothpick test is your best friend! If it comes out with a few moist crumbs, that’s perfect. A little moisture is okay, but if it’s wet batter, pop it back in for a few more minutes.
- Cool Properly: Don’t skip the cooling step! Allowing the bread to cool in the pan for about 10 minutes helps it set up properly. If you try to slice it too soon, it might crumble.
- Store Correctly: Keep your leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it up and freeze individual pieces—perfect for grabbing on the go!
With these tips in your back pocket, you’re all set to impress everyone with your delicious cranberry bread! Happy baking!
Nutritional Information
Okay, let’s talk about the numbers! Here’s the typical nutritional information for one slice of my scrumptious cranberry bread. Keep in mind, these values are estimates, but they’ll give you a good idea of what you’re getting:
- Calories: 180
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
This bread is not only a tasty treat but also offers a nice balance of flavors and nutrients. Enjoy it as part of a well-rounded breakfast or snack, and don’t worry too much about those numbers—just enjoy every delicious bite!
FAQ About Cranberry Bread
I know you might have a few questions about making this delightful cranberry bread, so let’s dive into some common ones I often hear!
Can I use frozen cranberries in this recipe?
Absolutely! If you can’t find fresh cranberries, feel free to use frozen ones. Just toss them in straight from the freezer—no need to thaw. This way, they won’t release extra moisture into the batter!
How can I tell when my cranberry bread is done baking?
The best way to check is by using the toothpick test! Insert a toothpick into the center of the loaf; if it comes out clean or with just a few crumbs attached, it’s ready to come out of the oven. If it’s still wet, give it a few more minutes!
Can I add other fruits or nuts to the cranberry bread?
Definitely! This recipe is super versatile. You can add chopped nuts like walnuts or pecans for some crunch, or even mix in some chopped apples or pears for a fruity twist. Just remember to adjust the moisture a bit if you add more ingredients!
What’s the best way to store leftover cranberry bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it up and freeze individual pieces. Just thaw them overnight in the fridge when you’re ready to enjoy again!
Can I make cranberry bread ahead of time?
Yes, you can! This recipe is perfect for making ahead of time. Just bake it, let it cool completely, and store it as mentioned above. It actually tastes even better the next day as the flavors have time to meld!
Storage & Reheating Instructions
So, you’ve made this delicious cranberry bread, and now you might have some leftovers—lucky you! To keep it fresh and tasty, store your bread in an airtight container at room temperature for up to 3 days. Just make sure it’s completely cooled before sealing it up to avoid any sogginess. If you want to enjoy it later, you can slice it up and freeze individual pieces. This way, you can grab a slice whenever you need a little pick-me-up!
When you’re ready to enjoy a slice from the freezer, simply take it out and let it thaw overnight in the fridge. If you’re short on time, you can also pop it in the microwave for about 15-20 seconds to warm it up. Just be careful not to overdo it, or you’ll end up with a rubbery texture—yikes! If you prefer it toasted, a quick spin in the toaster is also delightful. Enjoy your cranberry bread warm, perhaps with a pat of butter or a smear of cream cheese for that extra touch of indulgence!
Z nadrukami
Cranberry Bread: 7 Irresistible Secrets for Perfection
- Całkowity Czas: 75 minutes
- Ustępować: 1 loaf 1x
- Dieta: Wegańskie
Opis
Cranberry bread is a moist and tangy quick bread perfect for breakfast or as a snack.
Składniki
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries, chopped
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking soda, and salt.
- Add chopped cranberries to the dry mixture.
- In another bowl, combine orange juice, oil, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 60 minutes or until a toothpick comes out clean.
- Let the bread cool before slicing.
Uwagi
- Store leftovers in an airtight container.
- This bread freezes well.
- For added flavor, consider adding nuts or orange zest.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 60 minutes
- Kategoria: Breakfast
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 180
- Cukier: 10g
- Sód: 150mg
- Kwasy: 6g
- Nasycony tłuszcz: 0.5g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 1g
- Białko: 2g
- Cholesterol: 20mg
Słowa kluczowe: cranberry bread, quick bread, homemade bread
