Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 large egg, beaten
- ¾ cup orange juice (freshly squeezed is best)
- 1 tablespoon orange zest
- 2 tablespoons melted butter (unsalted)
- 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, mix the beaten egg, orange juice, orange zest, and melted butter.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just moistened. Do not overmix, or the bread will be tough.
- Carefully fold in the cranberries and the chopped nuts if you are using them.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 60 minutes. To check if it is done, insert a toothpick into the center; it should come out clean.
- Remove the pan from the oven and let it cool for about 10 minutes.
- Turn the bread out onto a wire rack to cool completely before slicing.
- Cook Time: 1 hour