Cranberry and orange are the fruits of winter and I recently rediscovered this old childhood recipe that my mama used to make for us. My favorite thing about this Cranberry Orange Bread recipe is its wonderful smell. I vividly remember my mom baking this bread as a kid and the fragrance from the orange zest and unique cranberry flavor blend perfectly.
This recipe is old and comes from a now very crinkled handout shared by my second grade teacher and has the note “Recipe tested by the Food Department of Parents’ Magazine” so that’s all I know of its origin! But in any case it’s so good and here are the directions.
Ingredients
- 2 cups of flour
- 1 cup of sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter , room temperature
- 1 egg beaten
- 1 teaspoon grated orange peel
- 3/4 cup orange juice
- 1 1/2 cups fresh cranberries, chopped*
Directions
- Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
- Add in butter until crumbly.
- Add egg, orange peel, and orange juice all at once.
- Stir until mixture is combined.
- Fold in cranberries.
- Add mixture to a buttered 9×5 loaf pan.
- Bake at 350 degrees for 1 hour and 10 minutes.
*My mom always put her cranberries through a food processor so they would be extra tiny. I think it makes the bread extra pretty and would do it again. I didn’t have a processor on hand so chopped by hand for a more raw look.
Here it is – its tasty, beautiful, and utterly perfect for winter. Enjoy!
