Fresh, plump, tart cranberries with sweet, tangy oranges come together in this moist, dense cranberry orange bread!
This weekend I am headed to a women’s conference with my sisters and Mom! I have decided that you are never to old to have a sleepover and I am looking forward to our time together!
I am making one of my favorite, fall sweet breads to bring for breakfast the next morning! Fresh, plump, tart cranberries with sweet, tangy oranges come together in this moist, dense cranberry orange bread!
I make big loaves, mini loaves, and muffins any kind of baking pan to fill with this tart, citrusy, nutty goodness!
I cut down on the sugar because my family likes the tartness of the cranberry to shine..if you like it on the sweeter side bump the sugar up to 3/4 cup! So soak in your antioxidants and vitamin C and give this recipe a go!
Cranberry Orange Bread
Ingredients
- 2 cups flour
- ½ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup cold butter, cut into small chunks
- ¾ cup orange juice
- Zest of 1 large orange
- 1 egg, beaten
- 2 cups fresh cranberries-cut in half
- ¾ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 and grab a loaf pan,cake pan, muffin pan and lightly grease it!
- Combine flour,sugar,baking powder,salt,and baking soda into a bowl,mix well.
- Stir butter into flour mixture until combined. I use a pastry blender to allow it to mix well,but you can use a wood spoon or your hands to blend together. It’s ok if there are little chunks of butter throughout.
- Add in orange juice,zest,and egg, mix well.
- Fold in cranberries and walnuts.
- Spoon batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the middle comes out clean.
- min. for a large loaf pan,30 min. for a mini loaf pan, and 12-15 min. for a muffin pan.
- Cool in the pan for about 10 min. before removing to cool completely. Enjoy 🙂
Notes
For a less tart taste use ¾ cup of granulated sugar, using 1 Tablespoon of sugar to coat the cranberries.
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This post was originally written in late 2013. I have tweaked and updated it! Below is the original picture! 🙂
