So it’s that time of the year when I can easily get my hands on cranberries…hooray! And I’m not promising that this month my blog won’t be overtaken by cranberry recipes, because it could happen. And this week has been a stressful one, and if you follow me much, you know when I’m stressed, I bake! So Cranberry Orange Bread naturally was all I could think of.
You’ll need several oranges and not quite 1 bag of cranberries. For the oranges just zest enough for 2 tablespoons. I think I zested 3 oranges to get that amount, and juice enough for a cup of orange juice. It will take 4-6 oranges depending on size to get a cup. I prefer the freshly squeezed, because the flavor is better and it’s not full of sugar. And then clean and rinse 4 cups of cranberries. You can slice any large cranberries in half and leave the smaller ones whole.
Then just mix your dry ingredients together. I used a stand mixer to combine sugar, vegetable oil, and orange zest. Then add in the eggs and finally alternate dry ingredients with orange juice and water. Once the batter is done, fold in the pecans and cranberries.
When it comes to the bread tins, this recipe recommends doing mini bread tins. They do make for great gifts, as I can already attest to. I wasn’t sure if I had some mini tins, so I was going to do a larger one, and just bake it longer. We did find some mini bread tins hiding in a cabinet, so out they came. I do love the idea of the mini bread loaves for freezing, gift giving, and portion control!
Flavor wise, the bread is not overly sweet, which I really appreciated. And the orange flavor was easy to taste and I love how well cranberry and orange go together. And the added crunch of the pecans (or walnuts) is a perfect compliment to the bread’s texture. Just writing this is making me hungry, so I know I’m going to be grabbing a slice in a moment!
So whatcha waiting for, go grab a bag of cranberries and click here to make this recipe!
A look back:
One year ago: Beef and Broccoli – Don’t Mind If I Do!
Two years ago: Scones Galore – Round Two: Cranberry Scones
Three years ago: Chicken and Wild Rice Soup that Hits the Spot!
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