Christmas Baking Countdown: Cranberry Bread

By now you have several dozen cookies in the freezer and you are good to go, right? This is about the time I switch to quick breads. They also freeze really well and make really good gifts when wrapped in clear wrap and tied with raffia, or what ever imaginative way you want to do it!

You can make these loaves full sized or make them in the small loaf pans. Often I will put two or three loaves of different types in a basket and add some homemade lemon curd or pumpkin spice butter.

This cranberry bread recipe is one that Marc’s mom used to make. It is moist and delicious, for breakfast or brunch or even snacks. I like it with orange curd spread on it and a dusting of finely chopped dark chocolate.

Cranberry Bread

1 orange – use both the juice and the rind
2 cups flour
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons unsalted butter, melted
1 egg, beaten
1 cup fresh cranberries, halved
1 cup chopped walnuts

Preheat the oven to 325 degrees.

Grease and flour one 9 x 5-inch loaf pan.

Grate the rind of the orange. Squeeze the juice into a measuring cup, and add the rind and enough hot water to equal 3/4 cup.

Sift the flour, sugar, salt, baking powder, and baking soda in a medium-size mixing bowl.

Add the juice with water and rind, the butter, and egg to the dry ingredients. Mix well.

Stir in the cranberries and nuts.

Pour into the prepared loaf pan. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean.