Orange - Cranberry Bread
Yield
1 loafPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cranberries
fresh |
|
| 1 | each |
oranges
grated zest |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cornmeal
yellow |
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 3 | tablespoons |
butter
room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cranberries
fresh |
|
| 1 | each |
oranges
grated zest |
|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
cornmeal
yellow |
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 45 | ml |
butter
room temperature |
|
Directions
Preheat oven to 325F degrees.
Position a rack in the middle of the oven.
Butter an 8 1/2x4 1/2x2½-inch loaf pan.
Sort the cranberries and discard any soft ones.
Coarsely chop them and place in a small saucepan over low heat.
Add the orange zest and ½ cup of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar.
Set aside to cool.
In a bowl stir together the flour, cornmeal, salt, baking powder and baking soda.
Set aside.
In a separate bowl combine the butter and the remaining ½ cup sugar.
Beat until light and fluffy, about 3 minutes.
Beat in the egg. Stir in half of the flour mixture, and then the orange juice and water.
Stir in the remaining flour mixture and then the cooled cranberry mixture.
Do not overmix.
spoon the batter into the prepared loaf pan.
Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes.
Remove from the oven and let rest for 5 minutes.
Turn out onto a wire rack and let cool.
Slice and serve.
