I’m not going to lie to you- my favorite part about the holiday season is the food. And my favorite holiday food is cranberry bread.
This weekend, my friend wanted to try out his new turkey fryer, which led to a spontaneous Friendsgiving trial round. We all gathered at our friends’ house and had a turkey dinner, much like the ones we’ll be sharing with our families (and then again with each other…) in the coming weeks. I, of course, brought the cranberry bread.
My mom has been making cranberry bread annually since probably before I came to exist. It’s one of those recipes that taste like home to me. I’m sure you could eat this for a dessert, but I prefer it as a side. A second roll, if you will, sweet and buttered. Confession: I made a second loaf yesterday just for my fiancé and I. I truly couldn’t wait until dinner to eat it.
Here is the recipe for Orange-Cranberry Sweet Bread.
- 2 cups all-purpose flour.
- 1 cup sugar.
- 3/4 tsp baking soda.
- 3/4 tsp baking powder.
- 1/2 tsp salt.
- 3/4 cup orange juice (the more natural the better, and fresh squeezed is best!).
- 1 tbsp orange zest.
- 2 tbsp canola oil.
- 1 large egg.
- 1 1/4 cup fresh cranberries.
- 1/4 cup dried cranberries.
Preheat oven to 375 degrees F. Lightly spray a 9×5″ loaf pan with cooking spray.
In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
Add orange juice, orange zest, oil and the large egg. Mix until just combined. Do not overmix.
Fold in cranberries.
Spread evenly in loaf pan. Bake for 45-60 minutes, or until toothpick inserted into center comes out clean. Cool on rack for 15 minutes. Cool completely before slicing.
*Please note: if you choose to make and share this recipe on your own blog, please link back to me or write it in your own words! Thank you!