I twittered about making some homemade orange-cranberry bread the other day and I had several people ask me for the recipe, so I decided to share it here on my blog so everyone could have the chance to make this cranberrylishious bread.
I know most folks like their pumpkin flavored breads, muffins, etc. this time of year, but I have always been an orange-cranberry lover. While I like to eat this stuff anytime, fall just seems like the perfect time of year for this particular bread. It’s just the right blend of sweetness and tartness. Kind of like me. 😉
Anyway, here’s the recipe. I hope you enjoy.
- 2 cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1/3 cup butter (softened)
- 1 egg (slightly beaten)
- 1 tsp finely shredded orange peel
- 2/3 cup orange juice
- 1 ½ cups cranberries (thawed if frozen) cut in half
- 1 cup of chopped nuts (optional)
- Preheat oven to 350 degrees. Lightly grease a 9x5x3 inch loaf pan.
- In a large bowl stir together flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl combine egg, orange peel and orange juice. Add to flour mixture; stir until just moistened. Fold in cranberries and nuts. Spoon into loaf pan.
- Bake for 60-70 minutes or until a wooden skewer inserted into the middle of bread comes out clean.
- Cool in pan for 10 minutes. Remove from pan and cool completely before wrapping in plastic wrap. If you don’t let it cool completely, it will sweat in the plastic wrap and the bread will become soggy.
You can always just skip the cooling and wrapping step, like I often do, and eat the warm bread with some butter on it. It’s like a little slice of heaven. Or a big slice depending on how you cut it.