10 January 2010

Orange Cranberry Bread

Wow - that is all I can say. I initially made two large loaves of this and was going to send one with my husband to work since I doubted we'd eat both in time. I was so glad I didn't since the first loaf was gone in a day. I am now completely addicted to the orange cranberry flavors and need to go stock up on cranberries! This is a wonderful, dense bread that you can hear calling your name while it sits in the kitchen. It has quite a cranberry bite right after it is baked, but after sitting over night the flavors meld and it becomes even better. If you want to eat it right out of the oven, I would suggest putting a little glaze on it to sweeten it up (mix up some OJ, vanilla, and powdered sugar), otherwise make it and enjoy it the next day.

Now, I think I'll have to make some later today!


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup orange juice
  • Grated peel of 1 orange
  • 2 tablespoons melted butter or margarine
  • 2 tablespoons hot water
  • 1 cup fresh or frozen cranberries


  1. In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.


Seachelle said...

I opened up your blog and reloaded it because I saw new recipes and thought I was on the wrong blog! Yay! They look yummy. (Of course, we love to see beautiful Ruby pics even more!)

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