The holiday season is upon us. I’ve been baking up a storm with my little helper. We’ve made a lot of pumpkin bread in the past few weeks. Some for the neighbors, some for family get togethers, and more than I should have made for us for breakfast. And now I’m sick of all things pumpkin…except my pumpkin creamer which I haven’t had my fill of yet since I can’t eat dairy right now 😦 Anyways, it’s finally time for my favorite holiday bread recipe, cranberry bread! My Mom has been baking this bread for years and every year I look forward to it. This year I finally attempted it. It’s super easy and amazingly sweet and tart at the same time.
*Sorry I have no food porn for you. I neglected to take a picture of my little helper’s work after he put the bowl (with some of the dough in it still) on his head and said “I’m a pirate mommy, look at my Captain Hook hand” (a whisk). So you get the recipe only.
Holiday Cranberry Bread
2 C Flour
1 C Sugar
1 1/2 tsp Baking Powder
1 tsp Salt
1/2 tsp baking soda
1/4 C Butter (I substituted olive oil here since I’m not doing dairy)
Zest of 1 Orange
3/4 C Orange Juice
3 C Cranberries (chopped)
1/2 C Chopped Walnuts (optional)
Oil and flour your loaf pans. Get out your food processor for those cranberries! One 12 ounce bag of cranberries should give you about 3 Cups after they’ve been through the food processor. My mom’s recipe has an order of when to mix things, but I just threw everything in and it turned out fine so I suggest you save yourself some time (and from dirtying an extra bowl) and do the same.
Mix everything together. Fill loaf pans about half way and bake at 350 for 1 hour.
*Only make this when the cranberries are in season during late fall and early winter or it won’t be good (according to my Mom)