Cranberry-Orange Bread

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Cranberry bread is one of the most popular bread being serves during Holidays Seasons. It can be consumed at breakfast, lunch or teatime. Dried cranberries are one of my favorite beside dried apricots. I always like to combine both dried fruits with my pilaf when I cooked.

Every year at this time, I will make cranberry breads or muffins for the family, relatives and friends for them to serve at their family Thanksgiving/Christmas gatherings. I love trying to create a new recipe using cranberries with different ingredients, so that each year we will have something different. This recipe has a very strong taste of orange zests.

It is very easy to bake and has a very sweet and tart taste. It colors also very festive looking and very welcoming on any table.

 

 

Ingredients:

3 cups all-purpose flour

¾ teaspoon baking soda

2¼ teaspoons baking powder

1½ teaspoon salt

1½ cups raw sugar/granulated sugar (I use raw sugar)

3 tablespoons unsalted butter, melted

2 small eggs, lightly beaten

2¼ cups fresh cranberry, halved, if frozen thawed/dried cranberries

¾ cup toasted walnuts, coarsely chopped

1 cup plus 1 tablespoon fresh orange juice

2 heaped tablespoons fresh orange zests

 

Method:

Heat the oven to 350°F. Grease butter to a 9x5x3 inches loaf pan, set aside.

In a large mixing bowl with all-purpose flour, raw sugar/granulated sugar, baking soda, baking powder, salt and orange zest and whisk until well combined. Add eggs, melted butter, orange juice, vanilla and stir with a rubber spatula or wooden spoon until just combined. Fold in the fresh/frozen cranberries/dried cranberries (coat with 2 tablespoons flour, shake off the excess flour off) and chopped walnuts and mix until evenly distributed.

Transfer the cranberry batter into prepared loaf pan and smooth the top. Bake in the center of the rack for 55-60 minutes or using a cake tester or toothpick and insert into the middle of the loaf and if it comes out clean it is done. Reduce from oven and place on a wire rack to cool for 15 minutes, then turn out the bread back on the rack and cool completely.

Sliced and serve with some butter or jam preserve.

 

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