Orange and cranberry make a beloved holiday flavor combination for good reason; the sunshine-sweetness and tang of orange mix perfectly with the tartness and seasonality of cranberry. This Moist Orange Cran Bread makes the most of these flavors. A tender loaf that straddles the line between cake and bread, Moist Orange Cran Bread is the perfect Thanksgiving side for both turkey and apple pie. You could even enjoy it as part of your holiday breakfast!
Ingredients• 2 cups flour • 3/4 cup sugar • 1 1/2 teaspoons baking powder • 3/4 teaspoon salt • 1/2 teaspoon baking soda • 1/4 cup butter, cut into small chunks • 3/4 cup orange juice • 1 tablespoon orange zest, grated • 1 egg, beaten • 1 cup cranberries, chopped • 1/2 cup walnuts, optional, chopped
Preheat the oven to 350 degrees F.
Grease an 8-1/2x4-1/2-inch loaf pan.
In a medium bowl combine the flour, sugar, baking powder, salt, and baking soda.
Add the butter into the mixture and mix until fully incorporated.
Pour in the orange juice, orange zest, and egg and combine thoroughly.
Fold the cranberries and walnuts into the batter.
Spoon the batter into the greased loaf pan.
Put the loaf pan in the oven and bake until a toothpick inserted into the center comes out clean, about 60-75 minutes.
Remove from the oven and allow to cool in the pan for about 10 minutes.
Transfer the loaf to a wire rack to cool completely, about 30 minutes. Serve!