Mandarin Orange and Cranberry Muffin Bread
Moist muffin-style quick bread studded with mandarin orange segments and tart dried cranberries — ideal for breakfast or a sweet snack.
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 2 large eggs lightly beaten
- 1 cup milk whole or 2% recommended
- 0.5 cup vegetable oil
- 1 cup mandarin orange segments drained and chopped if large
- 1 cup dried cranberries can substitute with fresh chopped cranberries
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest from 1 medium orange
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the mandarin orange segments, dried cranberries, and orange zest until evenly distributed in the batter.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Slice and serve plain or with a light spread of butter. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
For extra citrus flavor, drizzle a simple orange glaze on top once cooled: mix powdered sugar with a little orange juice. Bread freezes well for up to 2 months.
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