Prep time: 15 mins | Bake time: 35–40 mins | Yield: 4 mini loaves
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, melted and cooled
1 large egg, beaten
1 tbsp orange zest (freshly grated)
3/4 cup fresh orange juice
1.5 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts or pecans (optional)
Instructions
1. Prep the Oven & Pans: Preheat your oven to 350°F (175°C). Grease four 5×3-inch mini foil loaf pans with non-stick cooking spray.
2. Combine Dry Ingredients: Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. Mix Wet Ingredients: In a separate bowl, whisk the melted butter, beaten egg, orange zest, and orange juice together.
4. Form Batter: Pour wet mixture into dry ingredients and fold gently with a spatula until just combined. Do not overmix.
5. Fold in Berries: Fold in the chopped cranberries (and nuts, if using).
6. Fill & Bake: Divide batter evenly among the 4 mini loaf pans (about 3/4 full). Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.