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Cranberry Orange Cornmeal Bread

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A tender and rustic quick bread combining tart cranberries, bright orange zest and juice, and subtly sweet cornmeal for a moist loaf perfect for breakfast or snacks.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: North American
  • Diet: Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 large egg
  • 4 tablespoons unsalted butter, melted and cooled
  • 3/4 cup buttermilk
  • 1 tablespoon orange zest
  • 3 tablespoons fresh orange juice
  • 1/4 cup sour cream
  • 1 cup fresh cranberries

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder, and baking soda.
  3. In a separate large bowl, whisk the egg, melted butter, buttermilk, orange zest, orange juice, and sour cream until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
  5. Fold the fresh cranberries into the batter using a spatula.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Frozen cranberries can be used directly from the freezer without thawing.
  • Avoid overmixing the batter to keep the bread tender.
  • Add chopped walnuts or pecans for extra texture.
  • A simple orange glaze made with powdered sugar and orange juice can be drizzled on top.
  • This bread freezes well for up to 3 months when tightly wrapped.

Nutrition

Find it online: https://savorymomskitchen.com/cranberry-orange-cornmeal-bread/