Cranberry Bread

 

Cranberry bread for all year!

 

1/3 cup orange juice

Zest of one large orange

2/3 cup buttermilk*

6 tablespoons unsalted butter, melted

1 large egg

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon iodized salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 cups (6 ounces) coarsely chopped fresh or frozen cranberries

1/2 cup chopped walnuts or pecans

 

Preheat the oven to 375°F. Butter or shortening should be used to grease a 9-inch loaf pan. In a small mixing bowl, combine the orange juice, zest, buttermilk*, butter, and egg. Whisk together the flour, sugar, salt, baking powder, and baking soda in a large mixing basin. Stir in the liquid ingredients until barely incorporated, with dry streaks remaining. If using, stir in the chopped cranberries and nuts.

Pour the batter into the prepared loaf pan*** and smooth out with a spatula. Bake for 25 minutes, then lower heat to 350°F and bake for another 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack.

 

Cool before you slice