Cranberry Orange Bread

Baking season is in full swing. Flour and sugar are frequent guests on my counter, remnants of the last pie, cake, or bread now baking in the oven. But it’s hard to beat the aroma of bread as it bakes in your oven. And this bread is particularly special. Loaded with fresh cranberries, the juice and zest from fresh oranges and crunchy toasted pecans, each adding their own delicate note of taste and fragrance!

I’ve baked quick breads for years. They are great to have on hand for brunch buffets, light desserts or snacks and make wonderful gifts for friends and family. Quick breads are just that… quick to make, requiring no yeast to rise or kneading of dough. Really more of a cake baked in a loaf pan.

A copy of this recipe was originally given to me by one of my dearest friends. She received it from a lifelong friend of hers carrying on that Southern tradition of sharing favorite recipes. In an unexpected twist, I recently found a similar copy among my Mom’s many recipes. Loaded with cranberries and scented with orange plus a touch of pure vanilla extract and the delicate crunch of toasted pecans. Great Southern minds!

This recipe for Cranberry Bread can be mixed by hand. The butter is cut into the dry ingredients by using a pastry cutter. If you don’t have a pastry cutter you can also use a fork to cut the butter into the flour. When using oranges for cooking, I head to navel or Valencia oranges. They have a consistently sweet flavor and lend that orange flavor you’re after in your dish. Some tips when picking oranges or any citrus. You want firm fruit with thinner skin. Compare the weight of the oranges by holding one in your hand, it should feel heavy for its size.

Beaming with bright cranberries, golden pecans and surrounded by orange-scented goodness, this bread will usher in the holiday season in delicious fashion!

Cranberry Orange Bread

For the bread:

2 cups all-purpose flour

1 cup sugar

1-½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

¼ cup butter, cut into pieces and at room temperature

1 tablespoon orange zest, about 2 oranges

¾ cup fresh orange juice, about 1-½ to 2 oranges

1 teaspoon pure vanilla extract

¼ teaspoon orange oil

1 extra-large egg, at room temperature, lightly beaten

2 cups chopped fresh cranberries, measured after chopping

½ cup chopped toasted pecans

For the glaze:

1-¼ cups sifted powdered sugar

1 teaspoon orange zest, about 1 orange

¼ cup fresh orange juice, about ½ orange

To make the bread:

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and kosher salt. Add the pieces of butter and using a pastry cutter, cut into the dry ingredients until the butter is broken up into small pieces.

In a small bowl whisk together the orange juice, the orange zest, vanilla, orange oil and the egg. Add to the dry ingredients and stir just until combined.

Toss in the chopped cranberries and the toasted pecans.

Divide the batter between two small loaf pans (8” x 4” x 2”) that have been sprayed with a cooking spray. Bake at 350 degrees for 35 to 40 minutes or until golden and the bread tests done.

Let cool in the pans for about 5 minutes, then turn the loaves out onto a baking rack. While the bread cools slightly, make the glaze.

To make the glaze:

In a small bowl whisk together the powdered sugar, orange juice and orange zest until the glaze is smooth. If you want a slightly thicker glaze, add an additional 2 tablespoons sifted powdered sugar.

Spoon the glaze over the tops of the bread while still slightly warm, using some or all of the glaze to suit your taste.

Makes 2 small loaves.