Apparently cranberries keep quite a long time in the fridge because for some reason my mom decided to buy way too many bags over the Thanksgiving holiday and they were still fine in late December when I discovered them buried underneath bunches of kale, lemons, oranges, and parsnips deep in the fridge. I’m not sure what she was thinking since we were only assigned the cranberry sauce for Thanksgiving dinner, but I guess you can never have too many bags of cranberries. After making too different kinds of cranberry sauce, a traditional one and a cranberry-apple sauce (my personal favorite), and roasting more, we still had more cranberries to use.
For a while now, I’ve had a recipe for cranberry orange bread hidden between the countless pages in my enormous recipe binder as well as one bookmarked from joyofbaking.com on my computer. After analyzing the two recipes, I settled on the one in my recipe binder, originally in the cookbook, “Café Brenda.”
Normally, cranberry bread would not be in my top ten choices of different quick breads to make, but half way through baking this bread, its citrusy, fragrant aroma boosted my optimism for its potential.
Emerging from the oven, this bread also wore a beautiful appearance. Dotted with bright orange zest and juicy red cranberries and smelling delicious, it was a challenging task not to dig right in.
After waiting patiently for the flavors to meld and for it to cool a bit, it was time to have a slice. So tender and moist with flavors that just flew you to the moon, I would say this quick bread is outstanding beyond belief!
Cranberry Orange Bread
Yield: 1 9×5 loaf
¼ cup salted butter, room temperature
very scant ½ cup honey (or ½ cup if you like quick breads on the sweeter side)
1 cup orange juice
1 egg, slightly beaten
2 tablespoons grated orange rind
2 cups all-purpose flour
2 tsps baking powder
½ tsp baking soda
¼ tsp salt
½ chopped walnuts or pecans, toasted (optional)
1 cup cranberries, washed and coarsely chopped
- Cream butter. Add honey and beat until light and creamy. Add orange juice, egg, and orange rind, beating until well mixed.
- In a separate bowl, combine dry ingredients (flour, baking powder, baking soda, and salt). Stir into wet ingredients just until combined. Stir in prepared cranberries and nuts (if using).
- Turn dough into a buttered 9×5 loaf pan. Bake in a preheated 350 degree oven for 44 to 55 minutes, rotating half way through baking. (Mine baked a total of 44.5 minutes). Bread will be done when cake tester inserted in middle comes out clean. Let bread stand in pan for 10-15 minutes, and then turn out onto a cooling rack. Cool completely before slicing (if you can wait that long!)
Adapted from Café Brenda