Here’s a simple and delicious recipe for a cranberry bread loaf—slightly sweet, moist, and perfect for breakfast or a snack:
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup fresh or frozen cranberries
- 1/2 cup chopped nuts (walnuts or pecans) – optional
- 1 cup buttermilk
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange (optional, enhances cranberry flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add cranberries and nuts: Toss cranberries (and nuts if using) in 1–2 tbsp flour to prevent them from sinking, then mix into the dry ingredients.
- Mix wet ingredients: In a separate bowl, whisk together buttermilk, oil, eggs, vanilla, and orange zest.
- Combine: Pour wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; the batter should be slightly lumpy.
- Bake: Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips:
- For extra flavor, drizzle a simple glaze made from powdered sugar and orange juice over the cooled loaf.
- Frozen cranberries work fine—no need to thaw, just toss in a bit of flour.
If you want, I can also give you a quick version that uses a blender and takes under 10 minutes to prep—super convenient for a last-minute treat. Do you want that version?
