This recipe comes from Sylvia who said this is a real keeper. Sweet, tart and buttery, this is a real hit.
Perfect for the holidays!
Sylvia's Cranberry Orange Bread
- 1/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon grated orange peel
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange juice
- 1 cup chopped fresh or frozen cranberries
- 1 cup golden raisins or walnuts – both optional
In a large bowl, cream butter and sugar. Beat in egg and orange peel. Combine the dry ingredients; add to creamed mixture alternately with juice. Fold in cranberries and raisins. Pour into a greased 9-in. x 5-in. loaf pan.*
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
*I experienced the bottom of the bread sticking to the pan. I would suggest using baker's parchment on the bottom of the loaf pan.