Fresh Cranberry and Orange Bread
I’m not sure about where you are, but around here after the holidays, fresh cranberries go on sale like crazy. At our local Shaw’s store, they are only 75 cents for a one pound bag which is a great deal considering before Christmas they are about $2.99 per bag. I always stock up when they get that cheap as they freeze very well. They are also amazing in an orange and cranberry bread that is easy to make and has a wonderful sweet and tart combination. The bread recipe is half way between a quick bread and a dough bread as it is sweet yet dry in texture which is the perfect setting for the tart cranberries and fresh orange juice. You can use orange juice from a bottle or, at this time of year as we do, go right for the fresh oranges that are also on sale. Nothing beats the fresh taste in this bread – perfect for breakfast, afternoon tea, or just because. It tastes great warm out of the oven but stays very well for a few days and if it does happen to last long enough to get a touch stale, it makes amazing toast!
1/4 cup salted butter softened
1 cup sugar
3/4 cup fresh squeezed orange juice (or bottled)
Zest of one orange
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
2 cups flour
1 1/2 cups fresh cranberries
1/2 cup chopped walnuts (optional – our family loves the crunch of the nuts with the tart fruit)
In a mixer or big bowl, combine softened butter and sugar until combined. Add in the egg and orange juice and beat until smooth.
Once smooth, while mixing, add in the zest, baking soda, baking powder and flour and mix until well blended. Last step is to add in the cranberries and nuts.
Preheat your oven to 350°F and grease a 9×5 inch loaf pan. Pour dough into prepared pan.
Bake for 50-60 minutes or until a wooden skewer inserted into the center of the bread comes out clean. Let the bread cool slightly before tapping the loaf out of the pan to let it cool on a wire rack. Great served with butter of course!