One Bowl Cranberry Orange Bread

I’m one of those people who buys a bag of fresh cranberries every year because they look so bright and festive. And, then I stick them in the freezer and forget about them. I even wrote about this problem last year, too.

Well, I’ve found another solution: this wonderful recipe for cranberry orange bread. I tweaked it a bit and came up with this yummy loaf. (Bonus: It’s a one-bowl recipe!).

CRANBERRY ORANGE BREAD

2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
Zest from one orange
¾ cup orange juice
2 tablespoons soft butter
1 egg
2 cups chopped fresh or frozen cranberries
½ cup nuts

Preheat oven to 350 degrees. Grease a standard 9 x 5” loaf pan.

In mixing bowl, mix the flour, sugar, baking soda, baking powder and salt together. Add the zest and orange juice (I juiced the orange I zested and then made up the rest of the ¾ cup with store-bought juice), butter and egg. Stir in chopped cranberries (I used the food processor to chop) and nuts (almonds or pecans).

Spread evenly in your prepared loaf pan and bake for 55 minutes or until a toothpick comes out clean (I loosely foiled mine after 45 minutes).

Cool on a wire rack for 10-15 minutes and then remove from the pan. The recipe says to cool the loaf completely, but who does that?! Eat it warm with butter!

I’m heading out to buy more cranberries!