Cranberry Orange Bread Recipe

Cranberry Orange Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

Place the nuts on a baking sheet and toast for about 6 to 8 minutes or until lightly brown and fragrant. Let cool and then chop coarsely.

In a large bowl, whisk the flour with the sugar, baking powder, baking soda, salt, and orange zest. Cut the butter into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Fold in the chopped nuts and cranberries.

In a bowl, whisk the egg until frothy. Whisk in the orange juice and vanilla extract. Fold the wet ingredients into the dry ingredients. Pour the batter into the prepared pan and smooth the top with the back of a spoon or offset spatula. Bake for about 55 - 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the bread from the pan and let cool completely. This bread is best if stored overnight before serving. It can also be frozen.

Makes one loaf.

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