Orange Cranberry Bread
I have been looking to change-up the holiday table a bit. I am big on traditions but there’s always room for minor improvements. Cranberries definitely belongs on the table, but serving cranberry sauce which no one in our household seems very fond of anyway, just doesn’t make sense. So I was looking for an alternative when I came across this wonderful recipe. The only minor change I made was to toss the chopped cranberries in a little confectioners sugar to take away some of the bitterness of the berries. The bread turned out sweet and tart with a subtle background flavor of orange and a little crunch from the walnuts, very delicious. A nice addition to my holiday table.
Cranberry Bread (makes 1 loaf)
Ingredients:
165 gram all-purpose flour (5.8 oz)
135 gram whole wheat flour (4.75 oz)
200 gram sugar (7 oz)
1 small teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
35 gram unsalted butter, melted (1.15 oz or 2 1/2 tablespoons)
1 egg, beaten
177 milliliter orange juice (6 oz or 3/4 cup)
1 tablespoon orange zest (zest from 1 medium orange)
50 gram walnuts, chopped (1/2 cup) – optional
160 gram fresh cranberries, roughly chopped (1 1/2 cups)
2 tablespoons confectioners sugar
Directions:
Preheat oven to 350 degrees F (176 degrees C). Grease a 9 x 5 inch loaf pan (22 x 12 cm), line bottom of pan with parchment paper and set aside.
Give cranberries a rough chop, add confectioners sugar, stir to combine and set aside.
In a medium bowl combine both types of flour, sugar, salt, baking soda and baking powder. Add melted butter, egg, orange juice and orange zest, stir until blended. Add walnuts and cranberries, stir until evenly distributed. Pour batter into loaf pan and smooth the top. Bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then remove from pan and cool completely on wire rack. Enjoy!
Source: adapted from Wild Yeast via Ocean Spray
My Danish Kitchen 