Cranberry Loaf or Muffins
Brighten up your mornings or add a festive touch to any gathering with this irresistible Cranberry Loaf or Muffins recipe! Bursting with vibrant flavors of fresh or frozen cranberries and zesty orange, this easy-to-make treat strikes the perfect balance between tart and sweet. The recipe combines pantry staples like all-purpose flour, sugar, and baking powder with rich melted butter and a splash of freshly squeezed orange juice, creating a tender, moist crumb. Chopped nuts add an optional crunch for extra texture, and the flexibility to bake it as a loaf or muffins makes it ideal for any occasion. Whether served warm with a pat of butter or enjoyed as a grab-and-go breakfast, these cranberry delights are sure to impress. Perfect for holiday baking or year-round enjoyment, this recipe is a must-try for fans of fresh, fruity desserts!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Orange zest
- 0.25 cup Unsalted butter (melted and cooled)
- 1 large Egg
- 0.75 cup Orange juice (freshly squeezed)
- 0.25 cup Whole milk
- 1.5 cups Fresh or frozen cranberries (chopped roughly)
- 0.5 cup Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest until well combined.
In a separate medium bowl, whisk together the melted butter, egg, orange juice, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to a denser texture.
Fold in the chopped cranberries and optional nuts using a spatula, ensuring they are evenly distributed throughout the batter.
If making a loaf, pour the batter into the prepared loaf pan and smooth out the top with a spatula. If making muffins, divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven: 50-60 minutes for a loaf or 18-22 minutes for muffins, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf or muffins from the oven and allow them to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
Slice the loaf or serve the muffins as is. Enjoy with a spread of butter or a drizzle of honey if desired.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 28.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
