Saturday, January 4, 2014

Orange Cranberry Bread

I made this delicious orange cranberry bread this morning. It was the perfect orange sweet bread with just a hint of chewy tartness from the cranberries and a beautiful sugary crisp crust. 

I used the dried cranberries from the cranberry garland I made for our Christmas tree this year. I took down the tree and ornaments on Wednesday this last week and I soaked the cranberries in a sink full of water to get off all of the dirt and dust that had accumulated on them. After rinsing them off really good I stuck them in the fridge to use this weekend. I knew I wanted an orange cranberry bread since the cranberries were dried, and I had some beautiful oranges from grocery shopping last weekend that needed to be used.

Here is what you will need:

- 2 cups all purpose flour
- 1 cup sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup fresh squeezed orange juice ( I used two large oranges)
- 1 Tbsp orange zest ( about 1 orange worth)
- 2 Tbsp coconut oil (or vegetable oil)
- 2 Tbsp milk (any kind)
- 1 egg
- 1 1/2 cup dried cranberries (or whatever kind you have on hand)

This year I am trying to focus on getting better at my mise en place. In case you don't know what that means it is fancy french phrase that means "putting in place" or to set up. I usually get all my ingredients out, but then just throw them together when they are needed. This year I'm going to try and measure out all my ingredients separately and then just be able to add them when they are asked for. It seems to take a lot more time and dishes to do this, but hopefully it will help me better understand each ingredient and how they effect the recipe. Or maybe I'm just being crazy. Who really knows, right? 

So first you want to preheat the oven to 375 degrees Farenheit and grease a 9"x5" loaf pan. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. 

To the dry ingredients,  add in the orange juice, orange zest, oil, milk and egg. 

Mix all ingredients until just combined and stir in the dried cranberries. I decided to stick the dried cranberries in a food processor and give them a few little pulses to break them up a little, but you can bypass this step and just add them into the batter.

Spread out the batter evenly into the loaf pan and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center of the bread. If the toothpick comes out clean, then it is done. 

Take out of the oven and cool on a wire rack for about 15 minutes. 

Once cool, dump the loaf out of the pan and allow to completely cool before slicing. I added a sprinkle of powdered sugar to the top of my loaf for a little added sweetness and decorative accent. 

Slice and enjoy with a glass of milk or coffee. This bread is also great as a little mid-day snack.

Hope you guys enjoy!!


1 comment:

  1. I just made this and it is so delicious!! I love that it doesn't have a lot of butter in it, and no oil (I don't like greasy cakes). It feels light and fluffy and actually not too sweet, Cranberry-orange muffins are my absolute favorite weakness, so I’m definitely going to make this tasty bread as soon as I can get to the store! It looks delicious!