Cranberry Orange Bread Recipe


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, so, if you like to dance, and you live in St. Charles County in Missouri, you should check out The Fitness Fuzion. I love that place…I promise they didn’t pay me to say that.

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.

Below are the step-by-step instructions with photos (full recipe follows at the bottom):

Preheat oven to 350 degrees. Grease and flour a 9 x 5 bread pan.


In a medium bowl, whisk together 2 cups flour, 1-1/2 tsp baking powder, 1/2 tsp. baking soda, and 1/2 tsp. 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. **Doesn't everyone wish they had a "Hand Model" for a daughter?**



Add 1 tbsp. zest and 1-1/2 cups dried cranberries to the flour mixture and stir to coat.



In a medium bowl, using a mixer, combine 1/4 cup softened butter, 1 cup sugar, and 1 egg until smooth.



Sorry everyone. Apparently I was in a hurry and forgot to take a picture of this step. So, use your imagination…

Add in 3/4 cup orange juice and mix until combined. Add flour/cranberry/orange mixture and mix just until combined.

Pour batter into prepared pan and bake for 1 hour.



Once again, I didn’t take a picture of the final steps. What is going on with me???
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.

To make the glaze, in a small bowl, mix 3/4 cup powdered sugar, 1 tsp. 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.



Slice and serve.



Cranberry Orange Bread
Adapted from: Allrecipes.com

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
1 egg
3/4 cup orange juice

Glaze:
3/4 cup powdered sugar
1 tsp. vanilla extract
1 tbsp. fresh orange juice

Directions:

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.

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2 Comments (+add yours?)

  1. Nuts about food
    Sep 29, 2011 @ 01:28:13

    Hi Accidental cook! Thanks for dropping by my blog so that I could come over and visit yours. Looks like the pumpkin accident led to a great new recipe.

    Reply

  2. Trackback: Slow Cooker Spaghetti Sauce Recipe « The Accidental Cook

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