We’ve been watching a lot of British Baking Show lately. If you haven’t seen it, it is a competition show where 12 people compete against each other to win the title of best amateur baker. Most of the baked treats are completely intimidating to make. One that comes to mind is a recipe for snow eggs, a beautiful dessert that is almost too pretty to eat. That said, watching the bakers put all their energies into making wonderful treats is inspiring, so I wasn’t surprised when Jeff volunteered to bake something for the holidays. I wasted no time in suggesting this favorite: Cranberry Orange bread.
Cranberries!
The great thing about Cranberry Orange bread are–of course–the cranberries. They are in season this time of year and you can readily find bags of cranberries at most local supermarkets. I usually have a bag or two on hand from November throughout the January because I also like to make Cranberry Sauce, Cranberry Syrup,and Cranberry Mulled Wine for the holidays.
More is Better
This recipe will make about two 1-pound loaves of Cranberry Orange bread, depending on how high you fill the tin. You’ll definitely want to make more than one for sharing, or freezing.
Sugared Toppings?
This recipe includes topping it off with Demerara sugar right before popping it in the oven. This gives the Cranberry Orange bread a sweetened, crunchy-ish topping. If you have a sugar tooth, you want to do this extra step. You can go even further by drizzling it with a light sugar glaze. I tend to like mine a little less sweet so I can taste the tangy cranberries.
You Might Like These Too!
Cranberry Orange Bread
Equipment
- (2) 1-pound loaf tins (8.5 x 4.5 x 2.75)
- food processor
Ingredients
- 4 cups flour
- 1 1/2 cups sugar
- 3 teaspoon baking powder
- 1 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup butter
- 1 cup buttermilk
- 1 cup orange juice
- 2 teaspoons orange zest
- 2 large eggs beaten
- 12 ounces fresh cranberries chopped
- 1/3 cup walnuts chopped (optional)
- 1 teaspoon ground cinnamon
- 1 tablespoon Demerara sugar for sprinkling on top (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grease the loaf pans and set aside.
- Combine flour, sugar, baking powder, salt, baking soda, and cinnamon in a bowl.
- Using a food process, chop the cranberries to a rough chop texture (or your preference), but be careful not to blend continuously because that will puree them.
- Stir butter into flour mixture and combine. Use your hands to break up the butter into smaller chunks to make it more evenly distributed.
- In a small bowl, beat eggs with orange juice and orange zest.
- Add orange juice mixture to the flour mixture and combine. Add buttermilk.
- Fold in chopped cranberries and walnuts (if using walnuts).
- Spoon batter into the prepared pans about 3/4 of the way up, leaving a little room at the top of the tin for the bread to rise.
- If using Demarera sugar, top the bread with it and bake the loaves for 60 minutes or until a toothpick comes out clean.
- Cool in tins for about 10 minutes then move to wire rack to finish cooling.
Leave a Reply