Cranberry Orange Bread
Makes 1 loaf
- 2 1/4 cups all-purpose flour
- ¾ cup sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup margarine or butter, softened
- 1 tablespoon orange zest
- ¾ cup orange juice or (2-4 oranges)
Cut a piece of parchment paper put in a bottom of loaf pan (8×4 or 9×5).
Zest the orange (Need 2). Squeeze the oranges if using fresh orange juice.
In a bowl, combine flour, sugar, baking powder, salt, and baking soda. Add margarine and mix until crumbly.
Add zest, ¾ cup orange juice, and egg; stir until moistened. Add cranberries and nuts.
Pour batter (it will be thick) into pan and bake until a knife or toothpick comes clean from the center.
For a 8” loaf pan, about 75 minutes; for a 9” loaf, about 55-65 minutes at 350°F.
Loosen sides from pan, remove & cool completely.