Mom’s Cranberry Orange Bread Recipe
During the holiday season I like to make sweet breads to hand out to family, friends and neighbors. A foodie gift is always appreciated, especially by seniors who may not be baking anymore or by those who live on fixed incomes. I give them out “before” the Christmas holiday as I don’t like anyone feeling that its a Christmas gift and that they have to return the favor. Nope, I do it out of the kindness of my heart.
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One of the breads that I like to make and is always a BIG HIT with others is my Mom’s Cranberry Orange Bread. She’s been making this bread for over 30+ years! It’s a moist bread that is jam-packed with flavor. You can bake it in your standard loaf pan or use mini loaf pans. If giving as a gift, I recommend buying those disposable loaf pans at your Dollar-type of store. Letting the bread cool, wrap cellophane around it, add a bow & a gift-tag. You’re done!
Mom’s Cranberry Orange Bread Recipe
2 c. all-purpose flour
1 c. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. butter, melted
1 large egg, lightly beaten
3/4 cup whole milk
12 oz. frozen cranberries. thawed
1/2 to 3/4 tsp. orange zest (grated orange rind)
Preheat oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking or baking spray.
In a large mixing bowl sift together the all-purpose flour, brown sugar, baking powder, baking soda and salt.
In another large mixing bowl beat together the melted butter, large egg and milk until creamy. Beat this wet mixture into your dry mixture until well combined. Fold in the thawed cranberries and orange zest.
Pour bread batter into your prepared loaf pan. Bake in a preheated 350 degree oven for 50 to 55 minutes or until done. Remove and let cool. Wrap.
Notes: I recommend storing your wrapped loaves in the refrigerator. This bread freezes well and will keep in the freezer (when properly wrapped) for up to 2 months. You can make and bake ahead of time! When freezing I like to let them completely cool, wrap in 2 layers of plastic wrap and then slide them into a plastic freezer storage bag. Purge out the air, seal and then label. When thawing, I recommend thawing in the refrigerator.
