The weather is getting unseasonably warm here so I was in the mood for some fresh bread. It may be the idea of fresh bread or maybe the smell of oranges that drew me to this recipe for Cranberry Orange Bread. There is something so clean about the smell of oranges or orange zest in the case of this recipe.

I love the way fresh bread smells and looks. It’s so beautiful and gives the house a fresh smell unlike cookies or even pie.

This recipe starts with cranberries. You can use fresh cranberries (if in season) or pick up a bag of frozen cranberries. Just make sure you let the cranberries thaw out first.

Here’s where the oranges come in. Besides using orange juice, I also used some orange zest for this recipe. It’s the perfect compliment to the cranberries. The orange taste is subtle but it’s all it needs.

After mixing all of the ingredients together, it goes into the oven for about 50-55 minutes until it looks like this!

I love using parchment paper for my bread. It makes it so much easier to take out of the bread pan. It not only comes out easier, but it maintains it’s perfect shape.

After about a 15 minute cool down, this Cranberry Orange Bread is perfect for slicing.  I love this for breakfast or an afternoon snack with a cup of tea.

Cranberry Orange Bread

Prep

Cook

Total

Yield 1 loaf

Enjoy a taste of spring with this fresh smelling Cranberry Orange Bread!  It will get you in the mood for spring in no time!

Ingredients

  • 2 cups Flour
  • 1 cup Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 3/4 cup Orange Juice
  • 1 tablespoon Orange Zest
  • 2 tablespoons Shortening
  • 1 Egg, beaten
  • 1 cup Frozen or Fresh Cranberries, chopped
  • Parchment paper

Instructions

  1. Preheat oven to 350° and line a loaf pan with parchment paper (spray with non-stick spray to ensure a non-stick bread)
  2. In a mixing bowl, combine flour, sugar, baking powder, salt and baking soda
  3. Stir in orange juice, orange zest, shortening and egg
  4. Fold in cranberries
  5. Put int baking loaf and bake for 55 minutes or until the toothpick comes out clean
  6. Cool for 15 minutes and remove from pan

Notes

This recipe was inspired by Ocean Spray

Courses Breakfast

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