Sunday, December 25, 2011

How to Make Cranberry Orange Bread

This is a family favorite that was originally a James Beard concoction.

The sour-sweet combination is just right and the bread goes great as a dessert or meal accompaniment, in loaf or muffin-form.

(Makes 1 or 2 loaves)

3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

2 eggs
1 c. sugar
1/4 c. oil
1/2 c. orange juice
3/4 c. milk
3 tbsp. orange rind
1 1/4 c. cranberries (I used part dried cranberries and part frozen, and couldn't tell the difference!)
walnuts, if desired


1) Combine dry ingredients (up to "eggs).
2) Combine wet ingredients (up to berries).
3) Mix wet and dry, preheat oven to 350.
4) Add in cranberries, chopped if possible.
5) Add nuts if using.
6) Bake in oven for 50-60 minutes.*
7) Optional: I added a glaze at the end that was left over from making cookies. But it's fine without.

*Troubleshooting: If you have a finicky oven, you might find the bread quickly browning on the outside, while staying raw on the inside. If you anticipate this happening, you might want to cover with foil as you're putting it into the oven. But as with banana bread and other quick breads, getting a little too brown on the outside will not affect the flavor!

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