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–+ servings

Mandarin Orange and Cranberry Muffin Bread

Moist, tender quick bread studded with mandarin orange segments and tart cranberries — perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10

Ingredients
  

Main Ingredients

  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup milk
  • 1 cup mandarin orange segments, drained and patted dry
  • 1 cup fresh or dried cranberries
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 0.25 cup chopped walnuts optional

Instructions
 

Preparation Steps

  • Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl beat the eggs, then whisk in the vegetable oil, milk, vanilla extract, and orange zest until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  • Fold in the drained mandarin orange segments, cranberries, and chopped walnuts (if using) until distributed through the batter.
  • Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For best texture, use drained canned mandarins or well-patted fresh segments. Store wrapped at room temperature for up to 3 days or freeze slices for longer storage.
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