Fresh cranberries and orange are the perfect combination for a sweet and and tender bread.
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I hope everyone had a great Thanksgiving weekend! We had a great time just the 3 of us over the long weekend. On Saturday we drove up into the mountains, and practiced our snowshoeing. It was a little windy, but it was fun. My 6 year old didn’t want to take them off, he was having so much fun! He also wants to learn how to ski, so I think we will have a busy winter.
My 6 year old came home from school last week with a “secret” recipe for The Best Cranberry Bread. He was adamant that we make it for Thanksgiving. I am honestly not sure that I have ever even tried a cranberry, so I was up for trying something new. Wednesday morning we went to the store first thing to get what we needed, and baked this bread. I LOVED it, but my son was on the fence. Tomorrow we are making muffins with the rest of our cranberries, so stay tuned for that.
- 2 cups flour, sifted
- 1 cup sugar
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ¼ cup butter
- 1 egg, beaten
- ¾ cup orange juice
- 1 ½ cups fresh (or frozen) cranberries, chopped
- Preheat oven to 350 degrees. Grease a 9x5x3 loaf pan.
- Stir together flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. Add the egg and orange juice. Stir until just combined, do not over mix. Fold in cranberries.
- Pour batter into prepared pan. Bake for about an hour, or until a toothpick comes out clean. Remove from pan and cool on a wire rack.