When cranberries show up in the store, I make a batch of cranberry bread. I love the sweet, moist bread with bursts of tart cranberries. An added bonus is that the house is filled with a wonderful aroma that signals the holidays are approaching.
Buy extra cranberries. Once you’ve tasted this bread, you’ll want to make more loaves.
Wrap loaves in decorative kitchen towels to give to family or friends over the holiday season.
Ingredients
- 2 cups cranberries
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup butter, room temperature
- 1 egg
- 3/4 cup orange juice
- 1 tablespoon orange rind
- 3/4 cup walnuts, chopped
Directions
Preheat the oven to 350 degrees.
Butter a loaf pan, add a little flour, and shake it around the pan to coat it. Turn the pan upside down over the sink and pat it to remove the excess flour.
Prepare the cranberries. Cut the small cranberries in half and large ones in quarters. Set them aside.
Add the butter to a large mixing bowl and cream it with a fork. Sift the flour, sugar, baking powder, baking soda, and salt into the same bowl. Stir the dry ingredients and butter together.
In a medium bowl, beat the egg. Add the orange juice and orange rind to the egg and stir together.
Add the egg and orange mixture to the flour bowl. Gently stir everything together until smooth.
Fold the cranberries and walnuts into the dough.
Scoop the dough into the baking pan and lightly smooth the top with a spatula.
Bake for about 1 hour, until the bread is lightly golden brown and a tester inserted into the center comes out clean.
Cool the bread in the pan for 5 – 10 minutes and then turn it onto a rack to finish cooling.
Tightly wrap the bread to store it. You can keep it at room temperature for several days or you can freeze it.
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