Prep 15 mins
Cook 1 hr
Got this recipe from King Arthur's Baker Companion, and I'm posting this because a friend wanted this recipe. It produces such a nice moist loaf! A must try!
- 2 cups all-purpose flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 orange, juice and zest of (or 1/8 tsp orange oil and 3/4 cup orange juice)
- 3⁄4 cup buttermilk or 3⁄4 cup sour cream or 3⁄4 cup yogurt
- 1 large egg, beaten
- 3 tablespoons vegetable oil
- 1 cup cranberries, chopped (fresh, frozen or dried)
- 1⁄2 cup chopped nuts (optional)
- Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium sized bowl, combine the orange juice, zest, buttermilk, egg and vegetable oil.
- Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cranberries and nuts, then pour batter into loaf pan. Bake for 55 to 65 minutes, or until tester inserted in the center of the loaf comes out clean and the bread starts to pull away from the edges of teh pan. Remove it from the oven and let cool for 15 minute, then turn it out of the pan to cool completely on a rack.
- The loaf will slice better if wrapped when cooled and left to rest overnight before serving.
This is our family's favorite! The orange and cranberries combine for a tangy, sweet flavor and the buttermilk creates a marvelously tender loaf. I wish I could give this 10 stars!
This is my new favorite cranberry bread for gift-giving at Christmas time! Buttermilk is the key to the tender, moist texture. We like ours a bit sweeter, so I used 1 cup of sugar; also used melted unsalted butter in place of the oil.
I thought it was delicious! I used the sour cream instead of buttermilk b/c I had some in the frig and it came out great! Very moist.