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cranberry orange bread from The Jewish Kitchen
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Cranberry Orange Bread

This sweet and tart bread is more like a loaf-cake and is just perfect with afternoon tea, coffee, or as an anytime snack. Tuck a slice into a lunchbox to make someone's day or treat yourself with a warmed-up slice.
Course Desserts
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 slices

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp, Kosher salt
  • 3/4 cup orange juice (without pulp)
  • 1-2 tbsp. orange zest (use more or less, depending on how tart you want it to be)
  • 2 tbsp. shortening
  • 1/2 tsp. vanilla
  • 1 1/2 cups fresh or frozen cranberries, rinsed and coarsely chopped
  • Confectioner's sugar for dusting

Instructions

  1. Preheat oven to 350 degree and grease at 9 x 5 or 8 x 4 loaf pan. Set aside.
  2. In the bowl of an electrix mixer, combine the flour, sugar, baking soda, baking powder, and salt. Add in the orange juice, shortening, vanilla, and orange zest and mix until well combined. Add in the cranberries and blend until just combined.
  3. Pour into prepared pan and bake for 50-55 minutes or until cake tester inserted comes out clean. Cool on wire rack for 20 minutes before removing from pan and allow to cool completely (another 30 minutes or so). Dust with Confectioner's sugar and and slice/serve!