This bread…you guys, this bread is awesome! Pretty please promise me you will make it before cranberries disappear out of the grocery store until next year!
I first made this bread 2 years ago, literally days after Jenna posted it on blog. It may actually have been the same day, since it looked so scrumptious! And I’ve made it quite a few times since.
This bread is quickly becoming my traditional Thanksgiving morning breakfast…and I say mine because Chris won’t eat cranberries. But that is fine! More for me! A couple of pieces of this delicious bread with a hot cup of coffee while watching the Macy’s parade? That is my idea of the perfect Thanksgiving morning!
Or, you can add it to your bread basket alongside your usual rolls. But you may want to make an extra loaf, because this is bound to go quickly!
This sweet bread is flecked with orange zest and studded with juicy, tart cranberries. It truly is the best of both worlds. And not to mention gorgeous! How could not want to gobble up a few slices?
Gobble?! Like a turkey? …cue the groans!
Anyhow, do yourself a favor, and make this bread!
Cranberry Orange Bread
adapted from Eat, Live, Run
Makes 1 loaf (about 12 servings)
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh cranberries
- zest of 2 oranges (about 2 Tbsp total)
- 1 stick of butter, melted
- 3/4 cup sugar
- 1 egg
- juice of 1 orange (about 1/4 cup)
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, baking powder, baking soda, salt, cranberries and orange zest. Mix until well combined and cranberries are coated with flour.
- In a separate bowl, combine melted butter, sugar, egg and orange juice. Mix well.
- Add wet ingredients to dry ingredients and mix until all dry ingredients are incorporated. The dough will be thick.
- Pat dough evenly into a well greased loaf pan.
- Bake for 1 hour to 1 hour 15 minutes, until top of loaf is golden brown, and a knife inserted into the center comes out clean.
- Cool completely before slicing.