cranberry orange bread

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cranorangebread

I make lots of quick breads over the duration of the holiday season. I love to have them on hand for impromptu tea guests, and I add mini loaves to my gift baskets. This one is particularly pretty and festive! Very Christmas-y and it reminds me of orange pomanders 🙂

~ preheat oven to 350 degrees F. ~

12 oz. fresh cranberries (3 heaping cups)

1 and 2/3 cup sugar

2/3 cup melted butter or vegetable oil

1/2 cup milk

2 teaspoons pure vanilla extract

1 teaspoon pure orange extract

zest of 1 large orange

4 large eggs, lightly beaten

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon sea salt

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon baking powder

Butter 2 loaf pans (8×4 OR 9×5)

Mix: cranberries, sugar, butter/oil, milk, vanilla extract, orange extract, orange zest, and eggs in a large bowl. Stir in remaining ingredients, just until everything is evenly moist. Don’t over mix. Divide batter between the two prepared loaf pans. Bake 60 to 70 minutes, or until a wooden toothpick inserted into the center of a loaf comes out clean. Cool loaves 10 minutes in pans. Remove from pans and cool completely on a wire rack before slicing. Garnish with a light dusting of powdered sugar just prior to serving. Store in an airtight container at room temperature for 4 days, or in refrigerator for up to 10. Freeze whatever you don’t plan on using within that amount of time.

Enjoy!

~Melissa

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