Hope your 2019 is off to a great start!
This is one of my favorite breakfast bread recipes. I paired it with some sliced oranges and brought it to my kid’s school on a Monday for a teacher treat!
Although quite simple, they seemed to enjoy it. What a great way to kick off someone’s week!
Cranberry Orange Bread
Makes one 9×5-inch loaf
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons oil or shortening
1 egg, well beaten
2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts (optional, I skipped)
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts (if using). Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
Note: I add a teaspoon of cinnamon to give it a surprising spin!