My mom made this bread every fall. We all loved it. I never realized until now that she never put nuts in it! I like nuts and my hubby likes nuts too, so you can add them to the bread or leave them out.
My co-op had provided us with fresh cranberries and two oranges, so it was just begging for some cranberry orange bread. I love the little stoneware bread pans you see in the stores like Michael’s and even some grocery stores. They make great gifts. This recipe will make 4 baby loaves or you can do the standard 1 large 9×5″ loaf. These stoneware pans are kind of plain, but they are also my old ones. I’ve seen much cuter designs.
To make as a gift: Bake in baby stoneware pan. Allow to cool completely. Lift loaf out upside down onto a piece of saran wrap. Wrap up the loaf (the loaf is upside-down so that the cut-side of the saran wrap is on the bottom) and clean out the pan. Place any ribbon or decoration you want on the loaf and then place it back into the cleaned and dried baby loaf pan. Ta-dah!
Cranberry Orange Bread
yield 1 9×5″ loaf or 4 small loaf pans
2 cups AP flour
1 cup sugar
1 and 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 cup orange juice
2 Tbs. vegetable or canola oil
1 Tbs. orange peel, grated (it took me 2 oranges)
1 egg, beaten
1 and 1/2 cups fresh cranberries, coarsely chopped (remember to wash them ahead of time to allow to dry a little)
1/2 cup nuts, chopped (walnuts would be good) (my mom doesn’t like nuts so she left them out)
1. Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Whisk together!
2. Add the orange juice, oil, peel and eggs. Mix until just combined.
3. Fold in the cranberries and nuts and you are DONE! One bowl. That’s it!
4. Bake baby loaves for 25 minutes and then watch closely. Mine were done at 28 minutes. So try 25-30. A standard loaf bake 45-55 minutes.
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