Double Cranberries Orange Quick Bread
Servings: 12 slices ( 9 x 5 loaf pan)
Calories: 262kcal
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Equipment
Ingredients
Dry ingredients:
- 255 g all-purpose flour
- 150 g sugar
- 14 g baking powder
- ¾ tsp salt
Wet ingredients:
- 120 g orange juice
- 120 g milk
- 2 tsp white vinegar
- 100 g eggs
- 1 tsp vanilla
- 85 g oil
Other ingredients:
- 100 g fresh cranberries cut into smaller pieces
- 65 g dried cranberries
- 2 Tbsp orange zest
- 60 g sliced almond
Instructions
Things to do before you start baking:
- If you use frozen cranberries, thaw them and remove any excess liquid and cut them into small pieces. If the dried cranberries you use are large in size, cut into smaller pieces.
- Preheat the oven to 350 F (180 C) for conventional oven and for a convection oven, please lower the temperature by 20 F (15 C). Oil the loaf pan on all sides and line with a parchment paper on the long side, overhanging on the side for easier removal later if you want
Prepare the cake batter:
- In a large mixing bowl, combine orange zest with sugar. Rub them together with your dry fingertips for about a minute or so. This brings out the oil and nice aroma from the zest. Add the rest of the dry ingredients into this bowl and whisk to combine
- In a large measuring cup or another mixing bowl, combine all the wet ingredients and whisk until thoroughly combined
- Make a well in the center of the mixing bowl with the dry ingredients and pour the wet ingredients in. Use a spatula to fold the ingredients until just combined. Halfway through combining, gently fold in the fresh cranberries, and dried cranberries until combined. Do not overmix.
- As long as you don't see streaks of dry ingredients in the bowl, you are done mixing. The batter will be lumpy and that's fine.
- Scrape the thick batter into a prepared pan. Smooth the top with a rubber spatula. Sprinkle with the sliced almond
Baking:
- Place the pan in the middle rack of the oven and bake for 55-60 minutes or until a cake tester inserted into the center of the cake comes out with just a few of moist crumbs but it shouldn't be wet
- Let the bread cool in the pan, set on top of a cooling rack, for 15-20 minutes and then loosen the short side with a spatula and carefully lift the bread out of the pan onto a cooling rack and let it cool down completely. This may take 2-3 hours
Storage:
- Once it has cooled down completely, store the bread in an air-tight container or 4-5 days.
- For a longer storage, wrap in a plastic wrap and keep inside a freezer bag and it can be kept for up to 1 month. Simply thaw at room temperature for few hours before serving
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 289mg | Potassium: 117mg | Fiber: 2g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg
