Here’s a classic recipe for cranberry bread, perfect for enjoying during the fall and winter months!
### Cranberry Bread Recipe
**Ingredients:**
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, cold and cut into small pieces
– 3/4 cup orange juice
– 1 tablespoon orange zest (optional)
– 1 large egg, beaten
– 1 1/2 cups fresh or frozen cranberries, chopped
– 1/2 cup chopped nuts (walnuts or pecans, optional)
**Instructions:**
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. **Mix Dry Ingredients**: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. **Cut in the Butter**: Add the cold, chopped butter to the flour mixture. Use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. **Combine Wet Ingredients**: In a separate bowl, mix the orange juice, orange zest (if using), and beaten egg.
5. **Combine Wet and Dry Ingredients**: Add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
6. **Fold in Cranberries and Nuts**: Gently fold in the chopped cranberries and nuts (if using).
7. **Pour Batter into Pan**: Pour the batter into the prepared loaf pan and spread it evenly.
8. **Bake**: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
9. **Cool**: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
10. **Serve**: Slice and enjoy your cranberry bread plain or with a smear of butter!
### Tips:
– If using frozen cranberries, there’s no need to thaw them; just add them directly to the batter.
– This bread can be stored at room temperature for a few days or frozen for up to 3 months.
Enjoy your delicious cranberry bread!