Orange Cranberry Bread

When Autumn rolls around there are a few flavors that always seem to just fit right. But besides apple and pumpkin, what says Autumn better than Cranberry?

This Orange Cranberry bread is a perfect treat on a Fall day!





To begin, preheat your oven to 350 degrees. Your oven rack should be in the lower half of your oven, but not the lowest level. Grease & flour a 5x9 inch loaf pan. Set aside.


In a mixing bowl, combine 2 cups Flour...


1 1/4 cup Brown Sugar


Along with 1 1/2 tsp Baking Powder, 1/2 tsp Baking Soda and 1 tsp Salt.

Stir it all up and set it aside.

In another bowl, beat together 1 Egg...


3/4 cup Milk


1/4 cup (1/2 a stick) melted Butter


1 Tablespoon Vanilla


And the zest of an Orange.


Mix it well, and then add to the dry mixture.


Mix until just combined.


Add in 1/2 cup chopped Pecans


And a generous cup of dried Cranberries.


Fold it all together, and pour the batter into the loaf pan, smoothing the top.


Sprinkle the top with about 1 Tablespoon Raw/Demerara Sugar


Bake it for 75-80 minutes or until a toothpick inserted in the center comes out clean.


Run a knife around the edge, and remove it from the pan. Cool on a rack.

And enjoy!


Printable Version: "Orange Cranberry Bread"

A VARIATION: You can also make these as muffins. Scoop the batter into a standard 12 muffin pan, lined with paper cups. Sprinkle the raw sugar on to each muffin. Bake 25-28 minutes or until a toothpick inserted in the center comes out clean.

Another variation: Cranberry-Pear Muffins. Make the batter as above, but instead of the orange zest, add in 1 pear, that has been peeled, cored, and diced into 1/2 inch pieces. Bake as above. Enjoy!