A quick bread recipe that combines the tartness of cranberries and the sweetness of oranges. The perfect bread for breakfast, brunch or Christmas morning.
There is just something about the combination of cranberries and oranges that just reminds me of family and the holidays. For as long as I can remember my mom has been making this cranberry orange bread. As soon as it’s cranberry season in New England. This is a seasonal bread for us we enjoy it from Fall until Christmas time.
3 Generations of Baking
This cranberry orange bread has been past down for 3 generations. My Babci, Polish grandmother, gave it to my mom in the 1970’s and my mom has been making it every Fall since then. My friends fondly refer to it as “Momma B’s” cranberry bread. It’s always a hit around the office or at Christmas time.
What is a quick bread?
It is a bread that used baking powder and baking soda instead of yeast as a leavening agent. Usually it’s in a form of loaf (like this), muffins, scones or a soda bread. Quick breads are just as they sound quick. You do not have to wait for the dough to rise.
Looking for another quick bread recipe? Try this eggnog bread.
CRANBERRY CAPITAL OF THE WORLD
I live in Massachusetts which is the cranberry capital of the world. Once you head towards the Cape you can stop at any mom and pop shop or farm stand and get fresh cranberries this time of year. In fact I shared one of my favorite cranberry recipes last week, cranberry orange overnight french toast. It’s perfect to make ahead of time and pop in the oven the next morning. We like to make it on Christmas morning.
Love cranberries and looking for a cocktail? Try this Christmas margarita. It’s a holiday favorite.
Should I use fresh or frozen cranberries?
Honestly when they are in season we always use fresh. But being from the cranberry capital we always have frozen cranberries tucked away in the freezer and they are just as good. I have not made this recipe with dried cranberries.
- 2 Cups of Sifted Flour
- 1 Cup of Sugar
- 1 1/2 Tsp of Baking Powder
- 1/2 Tsp of Baking Soda
- 1/4 Cup of Shortening
- 3/4 Cup of Orange Juice
- 1 Egg
- 1 1/2 Cups of Chopped Cranberries
- Preheat oven to 350 degrees. Grease loaf pan.
- Sift together flour, sugar, salt, baking powder and baking soda.
- Cut in shortening to flour mixture and add cranberries.
- In a separate bowl beat egg and orange juice. Add to dry ingredients.
- Stir until moist. Pour into greased pan.
- Bake for 50-55 minutes.