
cranberry orange bread:
- 1 cup cranberries, coarsely chopped
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1 tablespoon orange zest
- 4 tablespoons cold unsalted butter, cut into pieces
- 1 large egg, well beaten
- 3/4 cup orange juice – you can use regular old orange juice or freshly squeezed
- 1 teaspoon pure vanilla extract
- Optional – 1/2 cup pecans or walnuts – I did not use nuts as my kids are not big fans
- 1 cup cranberries, coarsely chopped
- 2 cups all-purpose flour
- 1 cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine kosher salt
- 1 tablespoon orange zest
- 4 tablespoons cold unsalted butter, cut into pieces
- 1 large egg, well beaten
- ¾ cup orange juice - you can use regular old orange juice or freshly squeezed
- 1 teaspoon pure vanilla extract
- Optional - ½ cup pecans or walnuts - I did not use nuts as my kids are not big fans
- Pre-heat your oven to 350 degrees.
- Grease a 9 x 5 x 3inch loaf pan.
- Zest up your orange and rinse and coarsely chop up your cranberries.
- In a small bowl, beat your egg. Add in the ¾ cup orange juice, 1 tablespoon orange zest and the 1 teaspoon vanilla extract, and whisk to combine.
- In a large bowl, whisk together the 2 cups flour, 1 cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon salt.
- Cut the 4 tablespoons of cold butter into small pieces, and blend it into the flour mixture using a pastry blender. The mixture should look like coarse crumbs.
- Fold the wet ingredients into the dry ingredients until combined.
- Then fold in the chopped cranberries (and nuts if you're using them).
- Pour the batter into the prepared pan.
- Bake for 45-50 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 before slicing. I was surprised at how easily my bread came out of the pan.
can you tell me where you got that awesome little butter bowl?! I’m obsessed with it!
Hi Erin! I actually picked that cute little bowl up at Sur La Table a few years back. http://www.surlatable.com
I use it for tons of things. I use it to hold sea salt or ketchup when serving fries, so the kids can dip their fries in it. I found it at Sur la Table near the salad bowls and cutting boards.
You could also probably pick up something similar at Crate and Barrel. 🙂
You’re a star! Thanks so much for the reply – I’m on it!
Just made this bread tonight because I’m really missing it from Starbucks’ menu. Why haven’t I made this sooner?
Yaay! I’m so happy you loved this bread Carol. I can’t wait till fall when I can make it up again! Yum! xoxo, Jacquelyn 🙂
Just found this recipe on your blog by using my way-back time machine (I mean your recipe index) and glad I did. I love this bread! With a little butter, it is the best way to start a crisp Fall morning. Thanks again for a simple and absolutely delicious recipe!
Great idea Amanda. I just bought some mini bread pans that I may use and do the same. Perfect little gift for the teachers 🙂
Just cooled the bread…..its FAB!!!!!! This is a keeper for sure! Will make a great holiday gift all wrapped up:)
I have an extra bag of cranberries if you want some! John and I loved it and finished it off today. I’m surprised it lasted that long.
All I need is cranberries and I’m in business!! Will be whipping this up
tomorrow!! Thanks!