I LURRRRRRVE this stuff.
Cranberry Orange Bread is the kickoff of the holiday season in my kitchen. I make it for Thanksgiving and continuously until after Christmas. OBSESSED. I love it for breakfast with coffee or OJ, or for a snack, or for dinner if I am feeling lazy. You can freeze a bag of cranberries (and save it for summertime, which I have done.) because cranberry season is short–it’s mid- September through mid-December, typically.
Cranberry Orange Bread is sweet and tangy and I am addicted. It’s a thick and dense bread with flavor jam-packed in every slice. Those little cranberries are quite impressive. I now have to make 2 loaves at a time because my kids will eat it right out from under me. I will strong-arm a toddler over this bread. It’s that good.
Making it with Stephany’s Cranberry Orange Bread
makes 1 loaf of bread
2 cups of flour, I always use whole wheat flour, it’s great
1 cup of sugar
1.5 teaspoons of baking powder
1 teaspoon of salt
1/2 teaspoon of baking soda
1, 12oz. package of fresh cranberries, chopped in blended or food processor
1/2 stick (1/4 cup) of butter, softened
1 egg, beaten
1 teaspoon of orange peel
3/4 cup of orange juice
Preheat your oven to 350 degrees. Start by combining all of the dry ingredients. Mix flour, sugar, baking powder, salt and baking soda in a large bowl. Cut in butter until mixture is crumbly. Then add egg, orange peel and orange juice to the bowl. Stir until the mixture is evenly moist. Fold in cranberries.
Pour batter into a greased loaf pan, I like using a thin coat of shortening rubbed in with a folded (and clean) paper towel. You can use non-stick cooking spray but that stuff bakes on to your pans and is a beast to get off. The batter should fill the pan about 2/3rd full. Bake at 350 degrees for about 1 hour and 10 mins. Do the toothpick test, if it comes out clean, it is done. Cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.