Recipe: Mom's Cranberry Bread
I like to use a micro-planer for the orange peel; it spreads the flavor more evenly throughout the finished bread. This yields one large loaf, or two modest-sized loaves or three small loaves or about 12 to 16 muffins depending on how much you fill them. If you use salted butter, cut the addition of salt to 1 teaspoon. My husband doesn't like nuts in bread, and we have some nut allergies in our family, so I often leave them out. Let cool before slicing.
Equipment
- loaf pan or muffin tray
Ingredients
- 2 cups (230 g) fresh or thawed frozen cranberries, coarsely chopped
- 1 cup (150 g) chopped nuts optional
- 2 tablespoons grated orange peel
- 4 cups (500g) all purpose flour
- 1 3/4 cups (400g) sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 4 tablespoons shortening, vegan butter or unsalted butter
- 1 1/3 cups orange juice
- 2 eggs well beaten
Instructions
- Preheat oven to 350F/180C. Generously grease and lightly flour one or two 9-inch x 5-inch loaf pan(s) or 3 mini loaf pans. If using this recipe to make muffins, line a muffin tin with parchment or paper cups.Prepare cranberries, nuts (if using) and orange peel. Set aside. In a large bowl, mix together the flour, sugar, baking powder, salt and soda. Cut in shortening, vegan butter or butter to incorporate it in the bowl. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in the prepared cranberries and nuts (if using) with a spatula. Spoon into a prepared pan(s) up to about halfway up. For a loaf, bake 50 minutes or until wooden pick inserted in the center comes out clean. For mini loaves or muffins, baked for 25 minutes and then check with a toothpick. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight.
Notes
These can be made ahead and frozen. Be sure to double wrap before freezing and let thaw overnight for best results.