Cranberry Orange Mini Loaves
Soft, moist Cranberry Orange Bread is perfect for that Fall or Winter breakfast or brunch! So delicious!
Servings 6 mini loaves
Calories 364kcal
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs room temperature and beaten
- ¾ cup fresh orange juice
- 1 Tablespoons orange zest
- 1 teaspoon vanilla extract
- 4 tablespoons butter melted
- 1 cup fresh or frozen cranberries chopped
Instructions
- Preheat oven to 350 F.
- In a large bowl, combine the flour, baking powder, baking soda, salt and sugar.
- In another bowl, beat the eggs. Add the orange juice, orange zest, vanilla and butter. Whisk until well combined.
- Add the dry ingredients to the wet ingredients. Blend until smooth.
- Fold in the cranberries and if you would like, you can also add nuts in this step.
- Grease a mini loaf pan or a full size loaf pan with cooking spray. Scoop batter into the loaf pans filling about 2/3 full. This recipe made 6 mini loaves or 1 full loaf.
- For mini loaves: Bake at 350 F for about 20-25 minutes or until a toothpick inserted in the center comes out clean. For a full loaf: Bake at 350 F for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven, allow to cool in pan for 10 minutes and then remove to wire cooling rack.
- Serve with butter, icing or honey.
Nutrition
Calories: 364kcal | Carbohydrates: 63g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 380mg | Potassium: 149mg | Fiber: 2g | Sugar: 29g | Vitamin A: 400IU | Vitamin C: 19mg | Calcium: 83mg | Iron: 2mg