Cranberry Orange Bread
Source: Tate’s Bake Shop
Delicious, moist tea bread with fresh cranberries and orange zest. Would be great with homemade orange or honey butter.
* 2 cups all purpose flour
* 1 cup plus 1 Tablespoon (for sprinkling) sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3/4 cup plus 2 Tablespoons orange juice
* 1 large egg, at room temperature
* 1 Tablespoon grated orange zest
* 2 Tablespoons unsalted butter, melted
* 1 cup whole cranberries, coarsely chopped
Preheat oven to 350 degrees.
Grease & flour a 9x5x3 inch loaf pan.
In medium sized bowl combine: flour, 1 cup sugar, baking powder, baking soda and salt.
In large bowl combine: orange juice, egg, zest & melted butter.
Add dry ingredients to wet ingredients, mix well.
Add cranberries and combine.
Pour in buttered & floured loaf pan, spread. Top with 1 Tablespoon sugar and additional chopped cranberries if desired.
Bake1 hour or until cake tester comes out clean.
Let cool for 20 minutes before serving.
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