I’m not bashful about it – I love quick breads! Combining your favorite flavors and in an hour have warm, delicious bread. They are easy to mix up, easy to freeze, and easy to eat! On Monday I posted about Cinnamon-Raisin Bread, and here’s another one of my favorites: Cranberry-Orange Bread. This one is a gem because it’s flavors actually improve after a day or so. Make it the day before breakfast or brunch and your family will be grateful!
What you need:
- 2 c. all purpose flour
- 1/2 t. salt
- 1 1/2 t. baking powder
- 1/2 t. baking soda
- 1 c. sugar
- juice from 1 orange
- 2 T. vegetable oil
- 1 c. boiling water
- 1 egg
- zest from 1 orange
- 1 c. chopped raw cranberries, can be frozen
- cooking spray
- cutting board and knife
- 1 c. measuring cup
- whisk, spatula
- small and large mixing bowl
- 9×5 inch loaf pan
- cooling rack
Time: 10 minutes prep, 60-75 minutes baking plus cooling time
Freezeable: Yes! Quick breads are one of my favorite things to freeze.
Serves: Makes 1 loaf, about 12 slices.
Multiplying the recipe: Yes, it doubles easily. I almost always double quick bread recipes.
Cranberry-Orange Quick Bread:
Preheat the oven to 325F. Start heating 1 c. water to boil.
Whisk together the flour, salt, baking powder, baking soda, and sugar in a large mixing bowl. Beat egg in a small mixing bowl. Put fresh-squeezed orange juice in measuring cup, then add the oil. Add enough boiling water to reach 1 cup. Pour this into the small mixing bowl with the egg.
Fold the wet ingredients into the dry ingredients with a spatula until just moistened. Add in the orange zest and cranberries. Do not overmix!
Pour into a greased 9×5 loaf pan. Bake for 60-75 minutes. Remove to cooling rack to cool completely.