Cranberry Orange Bread comes together easily and is a tart and sweet way to enjoy the holidays.
My family isn’t big on cranberry salad. My dad prefers cranberry sauce right out of a can on Thanksgiving. I did not attempt to sway that this year, nor will I any year, because that’s what he wants. All it means is that I didn’t grow up eating real cranberries in a sauce to really know what I was missing, if anything.
We had a pitch-in at work on Monday, and someone brought a cranberry salad made with gelatin and crushed pineapples. Not only did I love it, but I left work thinking about what cranberry adventure I was going to go on.
Enter the cranberry orange bread.
Orange juice gives a great citrus flavor to the bread itself, and is a sweet compliments to the cranberries. Just like all fruit, some cranberries are sweeter than others, so I loved the surprise of biting into a sweet one and then finding a tart one right after.
Cranberry Orange Bread
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup orange juice
- Zest of one orange
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup white granulated sugar
- 4 tbsp unsalted butter
- 1 cup fresh cranberries
Preheat the oven to 325 degrees.
In a small bowl, whisk the egg with the vanilla extract, whole milk, orange juice and orange zest.
In the bowl of a stand mixer or a large bowl, whisk the flour, baking powder, baking soda, salt and sugar together. Cut the butter into small pieces and mix with the dry ingredients until the butter is just about incorporated or at least not huge chunks in the dry ingredients.
Slowly add the bowl of wet ingredients and fold until it just comes together (you don’t want to over mix). Toss in the cranberries and fold lightly.
Grease a bread pan with cooking spray and pour in the batter. Bake for 50-55 minutes or until golden brown and a toothpick comes out clean.