My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
| Servings | Prep Time |
| 8 servings | 35 minutes |
| Cook Time |
| 50 minutes |
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My grandma is famous for her breads... zucchini, pumpkin, banana you name it. But my personal favorite is her cranberry-orange bread. It's best served with a light sugary icing but her recipe doesn't call for it. Serve with a nice cup of tea!
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Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 zest of 1 orange
- 1 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup freshly squeezed orange juice
- 2 tbsp unsalted butter, melted and cooled slightly
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups cranberries
Servings: servings
Units:
Instructions
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
- Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
- Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.
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