Awesome Cranberry Bread

This is a holiday cranberry bread built around the cranberry-orange pairing that defines so much Christmas baking. Fresh orange juice and zest go into the batter together, giving the loaf citrus aroma that punches through the tart cranberry pops.

The 24-hour rest before cutting is mandatory, not a suggestion. Quick breads need time for moisture to redistribute and the flavors to develop. Slicing fresh out of the oven gives a gummy, crumbly mess. One day later and the texture firms into something sliceable and tender.

Using whole cranberries, not chopped, is the smart move. Whole berries burst during baking into tart, juicy pockets that contrast beautifully with the sweet crumb. Chopped cranberries blend in too much and lose their identity.

The orange juice plus boiling water combination is unusual but smart. The boiling water dissolves the sugar and activates the leaveners while the juice carries flavor. Two jobs from one cup of liquid.

Kitchen Tips

• Use fresh or frozen cranberries, never dried. Dried cranberries miss the burst-and-bleed effect that makes the bread distinctive.
• Toss the cranberries in a tablespoon of flour before folding in to prevent sinking.
• Toast the walnuts or pecans before chopping for deeper nutty flavor.
• Wrap tightly in plastic wrap after the first day. The bread keeps moist for nearly a week.

Variations

• Drizzle a thin glaze of powdered sugar and orange juice over the cooled loaf.
• Add a teaspoon of cinnamon or cardamom to the dry mix for a spiced holiday version.
• Bake in mini loaf pans for 30 minutes for gift-sized loaves.