Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Sugar: 1 cup (200g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Dried cranberries: 1 cup (120g)
- Orange zest: 1 tablespoon (15g)
- Orange juice: 1/2 cup (120ml)
- Buttermilk: 1/2 cup (120ml)
- Melted butter: 1/4 cup (60g)
- Egg: 1 large (50g)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, whisk together the dried cranberries, orange zest, and orange juice.
- In another bowl, whisk together the buttermilk, melted butter, and egg.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories: 250 per slice
- Carbohydrates: 40g
- Protein: 5g
- Fat: 10g
Dish Characteristics:
- Moist and flavorful with a hint of orange
- Cranberry adds bursts of sweetness and tartness
- Perfect for breakfast, snacks, or dessert
User Comments:
- "This bread is so delicious! The cranberry and orange flavors complement each other perfectly."
- "I'm not usually a fan of quick breads, but this one is an exception. It's light, fluffy, and satisfying."
- "I love the combination of cranberries and oranges in this bread. It's a great holiday treat."
Special Precautions and Tips:
- To ensure the bread is evenly baked, rotate the pan halfway through the baking time.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
- The bread can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
