This loaf of cranberry orange bread is unique in flavor, with the sweetness of orange juice neutralizing the tartness of cranberries and the orange zest enhancing the flavor. The fresh cranberries give the loaf it’s cute pink tinge and tart taste. Enjoy this bread all holiday season and freeze it for later too!!
All-purpose flour 2 cups
Fresh or frozen Cranberries 1 cup
Confectioner’s sugar 1 cup
Orange zest 1 1/2 tablespoons
Baking powder 1 1/2 tablespoons
Baking soda 1/2 teaspoon
Butter 3 tablespoons
Fresh or packaged Orange juice 3/4 cup
Pure Vanilla extract 1 teaspoon
Preheat oven to 350 F/ 180 C. In a mixing bowl, beat egg. Add in orange juice and vanilla extract and beat well.
In another bowl, sift all purpose flour with sugar, baking powder and baking soda. Add in orange zest and mix. The orange zest gives this bread its characteristic flavor. You can substitute with lemon zest if you like. Cut butter into small bits and mix in. Make a crumbly dough of the mixture.
Fold the wet ingredients into the dry ingredients and beat well. Combine cranberries into the mixture and make a dough of cake mix consistency.
Spray a bread tin of 9*5 inch with cooking spray and pour the dough into it. Bake the bread for 50-60 minutes till the top is golden and a toothpick inserted in the centre comes out clean. If you observe that the sides are getting brown but the centre is still wobbly, cover the pan with foil and seal the edges. This ensures the bread gets cooked evenly and slowly. In order to get a nice brown crust, set the oven to broil on high for the last 2-3 minutes.
Remove the bread from the oven and let it cool in the bread pan for sometime. After 5-10 minutes, transfer to a cooling rack and let it cool. Once cool, make thin slices and serve with orange juice or a glass of milk. The bread can be frozen very easily. Alternatively, wrap it up in shrink wrap and it makes a pretty holiday gift!!
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