My parents recently gave me a huge bag of cranberries fresh from the farm down the road from where they live. They are beautiful, colorful little berries. Since it’s the season for baking, I opted to use a few of them for a simple but delicious treat – a cranberry orange bread.
Cranberry and orange are one of those flavor combinations that is a guaranteed success, especially this time of year. I found some of the sweetest and juiciest oranges at the store this week, which paired well with the high quality cranberries I had. It’s good for fall, winter, and the strange weather that happens between the two. Stuck at home due to yet another snow/ice day, I whipped this up to satisfy our snacking cravings.
I adapted this recipe from the Ocean Spray classic here. I wanted more cranberries, less nuts, and more tartness, and less sugar. It turned out to be a beautiful balance of flavors, and the loaf rose to a really good height! Now I just need to search out some more recipes to make using the rest of these berries.
Cranberry Orange Bread
Ingredients
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 1 1/2 tsp. Baking powder
- 1 tsp. salt
- 1/2 tsp. Baking soda
- 2 Tbsp. Butter
- 1 egg
- 1 Tbsp. orange zest
- 3/4 cup Orange juice, fresh squeezed
- 2 cups Fresh or frozen cranberries, whole
Instructions
- Preheat oven to 350 degrees F and grease a 9" x 5" loaf pan.
- In a large bowl, mix the flour, sugar, baking powder, salt and baking soda together. Add in the butter, egg, orange zest, and orange juice and mix until well combined.
- If cranberries are not dry (from thawing or washing), sprinkle with a teaspoon of flour. Fold into the batter.
- Pour batter into the loaf pan and bake for 55 minutes. Let cool in pan for 20 minutes before removing and letting it continue to cool on a wire rack. Wrap tightly or store in a well-sealed container.