Cranberry Orange Bread

By lisapearce

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon good salt
• 3 Tablespoons unsalted butter (soft)
• 3/4 cup fresh-squeezed orange juice (about 3 oranges)
• zest of 3 large oranges (about 1 Tablespoon, packed)
• 1 egg
• 1 cup chopped fresh cranberries
• 1/3 cup chopped walnuts

Preparation

Step 1

Preheat oven to 350°. Sift all dry ingredients together. Cut in butter until the mixtures resembles coarse meal. Over a plate or parchment paper, zest the oranges using a zester. Set aside. Cut the oranges in half and juice. In another small bowl, combine the fresh orange juice, zest, and egg with a whisk. Add the orange juice mixture to the dry ingredients all at once. Mix until just combined. Fold in the chopped cranberries and nuts. Spoon the mixture into one greased loaf pan or into four greased mini-loaf pans. If you make one large loaf, cook the bread for 1 hour. If you are making the mini-loaves, set your timer to about 30 minutes (you’ll want to start watching it at 25 minutes as ovens are all different). Once out of the oven, cook the loaf pans on a wire rack for ten minutes. When the bread is slightly cooled you can tap the loaf/loaves out of the pans carefully and place them on the wire rack for additional cooling. Enjoy!