I grew up in Texas, a citrus producing state, and December was the start of peak citrus season. The song should be revised to read: “It’s the most wonderful time of the year (for citrus)”. Cranberries are everywhere this time of year, and they pair beautifully with the giant, sweet oranges that are filling stores everywhere. This bread is easy to make, as most things I make are, and is appropriate for a snack any time of day. It is fruit, after all, so breakfast? Sure. Dessert? Also, sure.
After a long day of work, Marissa and I loved being able to come home and lay on the couch while this baked. The smell filled our house with warm, fuzzy feelings, and we were even more excited to finally be able to eat it. Can be kept in a freezer for a later date, or kept up to a week in an airtight container to preserve moisture. Enjoy.
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup butter, cut into small chunks
- 3/4 cup orange juice
- 1 tablespoon grated orange zest
- 1 egg, beaten
- 1 cup chopped cranberries
- Preheat oven to 350 degrees.
- Spray loaf pan with non-stick cooking spray.
- In mixer bowl, combine dry ingredients and sugar. Stir butter into flour mixture until well mixed.
- Add juice, zest, and egg, and mix until blended, add in cranberries.
- Bake 50-60 minutes or until knife inserted in center comes out clean.