Yesterday was one of those grey, drizzly days that keeps you cooped up inside. One of my favorite ways to combat cabin fever is to bake, which is such a cozy and homey activity. One recipe came to mind immediately: a family favorite from Fannie Farmer’s cookbook, this cranberry orange bread is unfailingly easy to make, flavorful without being too sweet, and perfect for the holiday season. If you’re hosting guests for the holidays, why not whip up this bread for an easy breakfast? This would also be a perfect hostess gift, too.
With tart cranberries, freshly squeezed orange juice and almond extract, this festive bread has a lovely flavor and aroma. It’s moist without being oily, so it doesn’t feel that decadent. And I like that it’s not overly sweet, too, because I can justifiably have it for breakfast without getting a sugar high. This is one of those standby recipes that you will love having in your repertoire – especially since it requires just ten minutes of actual work (if that)!
I hope you all have a wonderful Thanksgiving with all of your loved ones. I will be in Florida with my husband and his side of the family (our first Thanksgiving as a married couple!), hopefully soaking up as much sun as possible before heading back to Chicago!
- 1 orange
- Boiling water
- 2 tablespoons unsalted butter
- 1 egg
- 1 cup sugar
- 1 cup fresh cranberries, chopped
- 2 cups flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon almond extract
- Preheat the oven to 325 degrees.
- Grate the rind of the orange, collecting the zest in a small bowl. Squeeze out all of the juice into a measuring cup, adding enough boiling water to make ¾ cup of liquid. Add to the small bowl with the rind along with the butter, mixing until the butter has melted.
- In a separate larger bowl, beat the egg and gradually add the sugar. Combine the rest of the ingredients, including the orange butter mixture. Mix well until everything is combined.
- Spoon into a greased loaf pan and bake for one hour.
Recipe adapted from the Cranberry Nut Bread recipe in The Fannie Farmer Cookbook.