Cranberry Orange Bread is a favorite in my family. My mom always makes many mini loaves to give away to friends. She wraps then in little cellophane bags with holly on them and ties them with raffia ribbon. It's pure Christmas cheer.
My mom calls it "bread," but it's really the consistency of cake (Cake that you're allowed to eat for breakfast, so we'll roll with this "bread" bit... I've called it a "loaf" here to be politically correct :) ) The orange and cranberry are a refreshing punch to this moist and delicious comfort food. This can be eaten it by itself, or spread with some butter and jam on top.
one year ago: Ciambelle (Lemon Wreath Cookies)
Cranberry Orange Walnut Loaf
from Martha Stewart
yields 1 large loaf or 3 mini loaves (mini loaf pictured above)
8 tablespoons (1 stick) unsalted butter, at room temperature
zest of 1 orange
1 cup sugar
2 large eggs
3/4 cup heavy cream
2 tablespoons orange juice
1 teaspoon vanilla
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cranberries, diced
1/2 cup roasted walnuts, chopped
Preheat oven to 350°F. In a small bowl, stir heavy cream, orange juice, and vanilla. In another small bowl whisk together flour, baking powder, baking soda, and salt.
In a large bowl beat butter, orange zest, and sugar with an electric mixer until fluffy. Add eggs one at a time while continuing to beat. Alternate adding flour mixture and cream mixture until fully incorporated. Add cranberries and walnuts.
In a prepared loaf pan or cardboard loaf pan, fill with batter until 2/3 full. Bake about 30 minutes in the oven until gold brown or until a toothpick come out clean when put in the center of the loaf. Let cool completely on a rack. Loaves can be wrapped in plastic wrap and stored on the counter for days or in the freezer for weeks.