Cranberry Orange Bread
2 cups all-purpose flour
1/2 teaspoon table salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
1 large egg
3 tablespoons unsalted butter, melted
3/4 cup fresh orange juice
3 tablespoons orange zest; about 1 orange
1/2 cup nuts (optional)
2 cups fresh cranberries
Preheat oven to 350°F. Lightly grease an 8 1/2- x 4 1/2-inch bread pan. Sift the dry ingredients into a medium-sized bowl. Make a well in the center of the dry ingredients and add the egg, butter, orange juice, and orange zest until just combined. Fold in the nuts and cranberries. Spoon the batter into the prepared pan. Bake for 50 minutes or until a toothpick inserted into the center comes out clean and the bread springs back when lightly pressed. Cool in the pan over a wire rack for 5 minutes before removing.
Makes 1 loaf
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