Saturday, January 25, 2014

Cranberry Orange Bread

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, very soft
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon orange zest (or zest from one orange)
1/2 cup orange juice
1/4 cup milk
1 1/2 cups chopped cranberries
  1. Preheat the oven to 350 degrees.  Grease a 9-inch loaf pan.
  2. Sift together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the butter, white sugar, and brown sugar together until well-blended.  Add the egg, orange zest, orange juice, and milk, and mix until well-blended.
  4. Combine the dry ingredients and wet ingredients and mix until just combined.
  5. Fold in the chopped cranberries.
  6. Pour into loaf pan and bake for 55 minutes.  It is done when a toothpick comes out clean and the edges are starting to pull away from the pan.
This is a pretty easy quickbread recipe, and it smells so good while it's baking!  The times I have made it I made it the day before so it would have time to get really "orangey."  It's moist and good as is, but it's also really good with some butter.  I based this off of Grandmother's Famous Cranberry Bread, and I made a few changes.  I changed the process, used brown sugar for part of the sugar, and added milk for part of the orange juice.  I also made it with half white and half whole wheat flour.  For the cranberries, I think I measured out 2 cups of whole cranberries, then chopped them in the food processor.  They ended up different sizes this way, but that's okay.  Also, I don't have a picture this time, because I made it to bring with me to a friend's house.  Then I ended up not going because the kids were sick, so I put the whole loaf in the freezer.  If you have any cranberries left over from buying them around Christmas, this is an excellent use for them!

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