We have an entire package of cranberries left over from the Thanksgiving holiday, so I decided to use up some of them in a loaf of cranberry orange bread. Given that this recipe only includes two tablespoons of melted butter, the resulting bread is relatively low in fat compared to other quick bread recipes. This cranberry orange bread is a particularly good accompaniment to a hot cup of tea, making it my new favorite mid-morning snack.
Cranberry Orange Bread (printer-friendly version)
makes one 9" loaf
1 3/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/2 cup freshly-squeezed orange juice (one large orange)
zest of one orange
1/4 cup pomegranate juice
1/2 teaspoon vanilla
2 tablespoons melted unsalted butter
2 tablespoons hot filtered water
1 cup fresh cranberries, chopped roughly
1/4 cup walnuts, chopped roughly
1. Preheat the oven to 325 degrees.
2. Grease a 9" loaf pan. Set aside.
3. In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, and spices. In a separate bowl, combine together the egg, orange juice, orange zest, pomegranate juice, vanilla, melted butter, and water.
4. Add the wet mixture to the dry ingredients and stir until just moistened.
5. Carefully fold in the chopped cranberries and walnuts.
6. Spoon the dough into the prepared loaf pan.
7. Bake for 50-60 minutes, or until the bread is lightly browned and a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then complete cooling on a wire rack.
(adapted from this recipe)
makes one 9" loaf
1 3/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
1/2 cup freshly-squeezed orange juice (one large orange)
zest of one orange
1/4 cup pomegranate juice
1/2 teaspoon vanilla
2 tablespoons melted unsalted butter
2 tablespoons hot filtered water
1 cup fresh cranberries, chopped roughly
1/4 cup walnuts, chopped roughly
1. Preheat the oven to 325 degrees.
2. Grease a 9" loaf pan. Set aside.
3. In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, and spices. In a separate bowl, combine together the egg, orange juice, orange zest, pomegranate juice, vanilla, melted butter, and water.
4. Add the wet mixture to the dry ingredients and stir until just moistened.
5. Carefully fold in the chopped cranberries and walnuts.
6. Spoon the dough into the prepared loaf pan.
7. Bake for 50-60 minutes, or until the bread is lightly browned and a toothpick inserted into the center of the loaf comes out clean. Cool for 10 minutes, then complete cooling on a wire rack.
(adapted from this recipe)
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