Hi friends– I know it sounds a bit “boast-y” to call this the BEST cranberry bread. But I’ve been making Christmas cranberry bread for almost 40 years now– making minor changes here and there along the way. And I think this must be the yummiest version of good old cranberry bread yet. I made a few loaves up at Ani’s in SF this weekend. And today I have some ten little round loaves tucked in the oven right now for friends. Can you tell I love this stuff? I think you might think it’s pretty good too…
THE BEST CRANBERRY BREAD
2 cups of flour
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 cup of orange juice
the grated peel of one orange
1 1/3 cup cranberries, cut in half
1 cup of walnuts, chopped coarsely
In a large bowl mix together the flour, baking powder, salt and sugar. Then stir in the egg and orange juice. Last, fold in the orange peel, cranberries and nuts. Spoon it into a standard loaf pan that has been sprayed with cooking spray. And bake it up at 325 degrees for 50 to 60 minutes until if golden and cooked through.
I love this bread sliced and toasted for breakfast. The photo is on Ani’s breakfast table– along with a cup of 8 oz. cream cheese beaten together with 1/2 cup orange marmalade. It makes the perfect topping– when you’re not counting your calories!