Cranberry Orange Bread

I like to make this bread for Christmas every year. There’s something about orange and cranberries that is festive, and serves as a healthier alternative to all the candy and cookies that abound this time of year. I especially like it for breakfast with a hot cup of tea.

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RECIPE

(from a Betty Crocker recipe)

Yield: 2 loaves

• 4 cups all purpose flour
• 1 1/2 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter (1 stick)
• 2 tablespoons grated orange peel
• 1 1/2 cup orange juice
• 2 eggs
• 2 cups fresh or frozen (thawed and drained) cranberries, chopped
• 1 cup chopped nuts

Preheat oven to 350 degrees. Grease the bottoms only of  2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 inches, or 9 X 5 X 3 inches. Mix flour, sugar,

baking powder,

baking soda,

and salt

in a large bowl.

Cut butter

into dry mixture with a pastry blender until pea sized.

Stir in orange juice

and eggs

until just moistened.

Stir in cranberries, orange peel, and nuts.

Spread evenly into pans.

Bake 8 inch loaves 1 hour 15 minutes, and 9 inch loaves 55 to 65 minutes, or until wooden toothpick comes out clean. Remove from oven,

and cover with towel until cool.

Then remove towel and cover with plastic wrap.

This bread slices best the following day. Serve thinly sliced with softened butter or cream cheese.

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And don’t forget to check out my other holiday dinner recipes: 

ROAST TURKEY AND STUFFING

BROWN & SERVE ROLLS

CRANBERRY SAUCE

PUMPKIN PIE

APPLE CRANBERRY PIE

OLD FASHIONED GINGERBREAD

PECAN FRUITCAKE

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