Cranberry Orange Bread Recipe
Cranberry Orange Bread: Preheat your oven to 350 degrees F (180 degrees C) and place
the oven rack in the center of
the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23
x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.
Place the nuts on a baking
sheet and toast
for about 6 to 8 minutes or until lightly brown
and fragrant. Let cool and then chop coarsely.
In a large
bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and
Cut the butter into the flour mixture with a pastry
blender or two knives. (The mixture should look like coarse crumbs.)
Fold in the chopped nuts and cranberries.
In a bowl, whisk the egg
until frothy. Whisk in the orange juice and vanilla extract.
Fold the wet ingredients into the dry ingredients. Pour the batter into the prepared pan and
smooth the top with the back of a spoon or offset spatula. Bake for about 55 - 60 minutes or
until a toothpick inserted into the center of the bread comes out clean. Remove
from oven and let cool on a wire rack for about 10 minutes. Then remove the
bread from the pan and let cool completely. This bread is best if stored
overnight before serving. It can also be
Makes one loaf.
Scan for Demonstration Video
Cranberry Orange Bread:
cup (50 grams) pecans, walnuts, or almonds
1 cup (120
grams) fresh or frozen cranberries, coarsely chopped
2 cups (260
(200 grams) granulated white sugar
teaspoons (6 grams)
teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
1 tablespoon (5 grams)
finely grated orange zest (outer orange skin)
4 tablespoons (55 grams) cold unsalted butter,
cut into pieces
(50 grams), at
(180 ml/grams) freshly squeezed orange juice
teaspoon (4 grams) pure