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5 from 1 vote

Cranberry Bread

Author: Marisa McClellan
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Ingredients

  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1 egg
  • 3/4 cup pulpy orange juice
  • zest of one orange
  • 2 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon grated nutmeg
  • 3 cups fresh cranberries chopped
  • 1 cup pecans chopped and lightly toasted (optional)

Instructions

  • Preheat oven to 350 degrees. Lightly grease your baking tin(s) and set aside.
  • In a large bowl, beat the the butter and brown sugar together. Once they look creamy, add the egg, orange zest and orange juice. Beat to combine and then set aside.
  • Put the flour, baking powder, salt, baking soda, cinnamon and nutmeg into a medium bowl and whisk them to combine.
  • Add the dry ingredients to the wet batter and beat until they are just combined. Add the chopped cranberries and pecans (if you’re using them) and fold them into the batter.
  • Put the batter into your baking vessel of choice (if you’re using mini-loaves or muffin tins, make sure to portion out the batter evenly) and smooth out the top. Bake at 350 degrees for 20-25 minutes (if making small loaves or muffins) or 55-60 minutes (for a regular loaf).
  • Test the bread’s doneness by poking a toothpick into the center. If it comes out clean, you’re good to go. If it’s damp with batter, keep it in a bit longer (test after another five minutes).
  • Let the bread cool for ten minutes before turning it out of the pan(s). Let it cool thoroughly and then wrap for gifting (parchment paper, colored plastic wrap or foil are all festive options).