Description
A sweet, tangy Ocean Spray cranberry bread, perfect for any occasion. Easy to bake, moist, and full of flavor!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180ml) Ocean Spray cranberry juice
- ¼ cup (60g) unsalted butter, melted
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) fresh Ocean Spray cranberries (or 1 cup dried Craisins)
- Optional: ½ cup (50g) chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a big bowl, mix the flour, sugar, baking powder, baking soda, and salt with a whisk.
- In another bowl, stir the cranberry juice, melted butter, egg, and vanilla until smooth.
- Pour the wet mix into the dry mix. Stir gently with a spatula until just combined—don’t overmix!
- Add the cranberries and nuts (if using). Fold them in carefully so the berries don’t break too much.
- Pour the batter into the loaf pan and smooth the top with your spatula.
- Bake for 55–60 minutes. Test with a toothpick in the center—if it comes out clean, it’s done.
- Let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool more. Slice and enjoy!
Notes
- If using fresh cranberries, rinse and pat them dry before adding.
- For extra sweetness, sprinkle 1 tablespoon of sugar on top before baking.
- Store leftovers in an airtight container for up to 3 days, or freeze for 3 months.
- Swap cranberry juice for orange juice for a citrus twist.