Cranberry Orange Bread

Recipe by Catherine Pla

Makes one 9”x5” loaf

Cranberry Orange Bread

No stand mixer required for this “quick bread” which means two bowls and you’re done. The orange and cranberry flavors make this holiday bread amazing.

• 2 T granulated sugar, for coating the pan

• 2 c all-purpose flour

• 1 c granulated sugar

• 1 ½ t baking powder

• ½ t baking soda

• ½ t kosher salt

• ¾ c orange juice

• 3 T melted butter

• ¼ c heavy cream

• Grated peel of one orange

• 1 egg, lightly beaten

• 1 t vanilla

• 1 ½ c fresh or frozen cranberries

• 1 T sparkling sugar

Butter a loaf pan (9”x5”x3”) and coat with the 2 tablespoons of sugar. Tap out excess. Set aside. Preheat the oven to 350.

In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt and stir to combine.

In a small bowl, combine orange juice, butter, cream, orange peel, egg and vanilla and whisk lightly to combine.

Add the wet ingredients to the dry ingredients and stir until blended. Fold in the cranberries. 

Transfer batter to the loaf pan, smooth the top and sprinkle with sparkling sugar.

Bake for about 55 minutes, until a cake tester comes out clean. Cool for 15 minutes, then remove cake from the pan to cool completely.