Cranberry Orange Bread
I love fresh cranberries and stock up during this time of year so I have plenty in my freezer. One of my favorite recipes pairs them with zesty orange juice to make a quick bread that is a marvelous eye opener on cold mornings. I have seen many versions of this recope that include a sugary glaze, but I don’t think it needs any embellishment other than a smear of softened butter on toasted slices. If you have frozen cranberries, just cut them with kitchen shears into pieces while still frozen … no need to thaw. It makes a welcomed hostess gift so make more than one loaf!
Cranberry Orange Bread
Yield: 1 loaf
2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons unsalted butter, softened
3/4 cup orange juice
1 egg
1 teaspoon orange zest
1/8 teaspoon orange extract (optional)
1 cup fresh or frozen cranberries, chopped
1/2 cup chopped pecans
Grease a 9×5-inch loaf pan and set aside. Preheat the oven to 350 degrees.
In a mixing bowl, stir together the flour, sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse meal. Stir in the orange juice, egg, zest and extract (if using). Add the cranberries and pecans, stirring until well blended. Transfer batter to the prepared pan.
Bake in the center of the oven for 50-55 minutes or until a cake tester comes out clean. Remove immediately to a wire rack to cool before slicing and serving.
Haute Flavor 