Cranberry Bread
A moist and delicious loaf bursting with fresh cranberries, perfect for breakfast, snacks, or dessert.
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1½ cups fresh or frozen cranberries
- ½ cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Gently fold in the cranberries and walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra zest, add a teaspoon of orange zest to the batter.
- If using frozen cranberries, do not thaw them before adding to the batter.