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Joyce’s Cranberry-Orange Bread

Equipment

  • 6 ½ inch by 4 ½ inch (or similar size) loaf pan
  • Parchment paper

Ingredients

  • 1 orange, zested and juiced
  • ½ cup pecans, chopped
  • 2 tablespoons unsalted cultured butter
  • 2 cups King Arthur unbleached all-purpose flour
  • ½ teaspoon fine salt
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup raw cranberries

Instructions

  • Preheat oven to 325° F.
  • Grease loaf pan, line with parchment, and grease parchment.
  • In small mixing bowl, combine orange juice, orange zest, butter, and enough boiling water to make ¾ cup.
  • Let sit until butter melts.
  • In medium mixing bowl, combine flour, salt, baking powder, baking soda, and sugar.
  • Beat egg briefly.
  • Add chopped pecans, orange mixture, beaten egg, and cranberries to flour mixture.
  • Stir to combine.
  • Pour mixture into loaf pan.
  • Bake 1 hour.
  • Cool 15 minutes.
  • Remove from pan and cool on rack.