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Cranberry Bread

Grab some local cranberries from Killarney and make this lovely bread for Thanksgiving or anytime!

Course bread, Dessert
Cuisine American, holiday
Keyword cranberries, quick bread
Servings 1 loaf

Ingredients

  • 2 cups all purpose flour substitute Bob's Red Mill 1:1 gluten free baking flour for a gluten-free loaf!
  • 1 cup cane sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup very cold butter, cubed try freezing and grating it!
  • 1 egg, slightly beaten
  • 1 tsp orange zest
  • 3/4 cup orange juice
  • 2 cups fresh or thawed cranberries, coarsely chopped
  • 1/2 cup golden raisins, chopped (optional)
  • 1/2 cup walnuts, chopped (optional)

Instructions

  1. Preheat oven to 350℉. Butter or grease a 9x5x3 inch loaf pan.

  2. In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda. Cut the cubed butter into the flour mixture until crumbly. Add the egg, zest, and juice. Stir just until mixed - don't over mix!

  3. Gently fold in the cranberries as well as the raisins and walnuts, if desired.

  4. Bake in pre-heated oven for 1 hour and about 10 minutes, or until a toothpick inserted in the center comes out clean.

  5. Remove from the pan and cool on a wire rack. Enjoy warm or at room temperature, slathered in butter or dry.