Saturday, December 17, 2011

Cranberry Orange Bread

This is a fun festive bread I like to make every year. This year a made a bunch of mini loaves and gave them away to teachers. The recipe originally called for nuts, but I always leave those out. You can also make a glaze to go on the top after the bread cools, but I wouldn't recommend it if you're wrapping them up because mine always get too messy. For an even more orangy flavor try adding just a bit of orange extract to the batter.

Cranberry Orange Bread
adapted from 
2 cups flour
1 cup sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2/3 cup of buttermilk
6 TBSPs butter, melted and cooled slightly
1/3 cup orange juice
1 large egg
1 TBSP grated orange zest
1 1/2 cups fresh cranberries, roughly chopped

1. Heat oven to 350 degrees. Grease and flour an 8.5 by 4.5 inch loaf pan.
2. Whisk flour, sugar, salt, baking powder, and baking soda together in a large bowl.
3. In a medium bowl, whisk buttermilk, melted butter, orange juice, egg and orange zest.
4. Pour buttermilk mixture into the flour mixture and stir just until combined. Add in cranberries and mix until combined.
5. Bake until golden brown and toothpick in the center comes out with just a few crumbs - about 1 hour (if you are baking mini loaves be sure to adjust the bake time).
6. Let cool in pan for 10 minutes and then remove from pan onto cooling rack.

My small loaf pan makes 4 loaves with one recipe. It bakes at 350 degrees for 35 minutes.
My mini loaf pan (even smaller) bakes at 350 for 20-25 minutes.

Optional Orange Glaze - 1 cup powdered sugar, 2 TBSPs orange juice, 1/4 teaspoon vanilla extract

4 loaf pan

Mini Loaves