It’s that time of year again! Cranberries, oranges, and cinnamon make this autumnal bread flavor the whole house with Fall aroma. The kids love to help bake this bread as the batter turns a bright pink when the cranberries are mixed in. The recipe comes together quickly, once you have the cranberries chopped (use a food processor, if you have one).
1 stick butter
2 cups sugar
4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 tspn cinnamon
1 1/2 cup orange juice
1 tablespoon grated orange zest
2 cups cranberries (1 bag)
Preheat oven to 350.
Butter or oil two 9×5 inch loaf pans.
Using a food processor with a rotary blade, whir the cranberries around until they are roughly chopped. This should only take a few pulses. Alternatively, chop the cranberries with a large knife on a cutting board.
In the large mixing bowl of a stand mixer, cream the butter and sugar together until well combined.
Add the eggs, one at a time, continue mixing.
Add the dry ingredients (flour, baking powder, baking soda, salt) and mix until just barely incorporated into the batter. Some lumps are ok. Try not to overmix at this stage.
Pour in the orange juice, add the cranberries, mix until the ingredients are just barely incorporated into the batter.
Pour batter into prepared pans and bake approximately 55 minutes, or until a toothpick inserted in the middle of a loaf comes out clean.
Cranberries keep a long time in the freezer. Stock up on fresh cranberries and freeze in them in their produce bags.
The batter may also include 1/2 cup of chopped nuts, coconut or dried fruit, such as apricots.
This batter makes excellent muffins, use 36 cupcake liners and bake for 30 mins.