Cranberry Orange Bread
Sep. 30, 2011 9:02 am
Updated: Oct. 11, 2011 9:44 am
Have you ever had one of those days where you just lack the energy to do anything? I was so tired yesterday that I didn’t even want to make dinner when I got home. It was all I could do to get myself to Zumba last night. By the way, if you haven’t tried
Zumba yet, you have to do it. I have lost over 60 pounds doing mostly Zumba.
I have been promising a friend that I would try to make the cranberry-orange scones like they make at Starbucks. Honestly, I’ve never had one, and I really can’t afford another addiction for something at Starbucks. So, my goal last night was to make a pumpkin
bread and then make cranberry-orange scones tonight. Well, that’s what I get for trying to plan…my pumpkin had gone bad. I had already greased and floured the pan, so I had to make some type of bread.
I found a great recipe for Cranberry Orange bread, but I had to tweak it a little to make it my own. It was very easy to make. The only thing that may take you a little extra time is zesting the orange, and it really doesn’t take that long.
I hope my friend isn’t upset that this post isn’t for her scones, but I’m certain that she would be just as happy with this bread. I bet she would be even happier if I would bring her a piece.
Cranberry Orange Bread
2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. orange zest (you will need 1 whole orange)
1-1/2 cups dried cranberries
1/4 cup butter - softened
1 cup granulated sugar
3/4 cup orange juice
3/4 cup powdered sugar
1 tsp. vanilla extract
1 tbsp. fresh orange juice
Preheat oven to 350 degrees. Grease and flour a 9 x 5 bread pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Using a grater or zester, take a whole orange and grate the outside skin until you see the white part. Do not grate anything beyond the orange skin. You will need the zest from the skin of approximately 1 medium sized orange. Add the zest and cranberries
to the flour mixture and stir to coat.
In a medium bowl, using a mixer, combine the softened butter, sugar, and egg until smooth. Pour in the orange juice and mix to combine. Add flour mixture and stir just until combined.
Pour batter into prepared pan and bake for 1 hour.
Remove from oven to a cooling rack. Run a knife along the edge of the pan and then invert onto cooling rack to remove bread from pan.
In a small bowl, mix powdered sugar, vanilla and fresh orange juice (use the juice from half of the orange that you used for the zest-just cut in half and squeeze directly into the bowl). Add additional juice to reach the desired consistency. Spread over
the top of the warm bread.