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Honestly, I thought I posted this fruit bread recipe long ago, but when I searched my own website I was surprised to see that I’ve been holding back. I’ve been making this cranberry bread since back in the day when everyone thought fat or oil was the devil, and so the fact that this has just two tablespoons of oil meant it was healthful. Never mind that the recipe contains white flour, white sugar…and fast forward to 2018. Obviously, this isn’t the healthiest quick bread in town, but it is still good, easy and a hit with most everyone. I tend to make a few loaves of this during the winter months – November through February when fresh cranberries are easy to find in every grocery store (and in my freezer).
Try it, you’ll have no trouble making this and you’ll make it more than once. I promise. And speaking of once, why not double the recipe and make two loaves at a time!? A mixing bowl, a spatula to stir everything together…no electronics needed here folks. You can do this.
At risk of sounding boastful, I must tell you that I came up with a genius way to freeze this bread – and really any other quick bread (think banana bread, lemon bread, pumpkin bread). With just two of us in the house, an entire loaf of anything gets a bit stale if I keep it around until it is gone. So now, I make little squares of parchment paper. I then slice the bread and put a square of parchment in between every slice of fruit bread. That way I can take one or two slices out of the freezer at a time. As my late mother would say, “smart girl.”
Cranberry Orange Nut Bread
Makes 1 Loaf
- 2 cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp. baking powder
- 1 tsp. fine sea salt
- ½ tsp. baking soda
- 2 T sunflower or any neutral oil
- ¾ c orange juice
- 1 large egg, beaten
- 1 cup coarsely chopped fresh cranberries (if frozen, defrost them first)
- ½ cup coarsely chopped nuts (I use either pecans or walnuts)
- Grated peel of one orange
Grease a 9 x 5 x 3” bread pan. Preheat oven to 350.
Combine dry ingredients with wet (juice, oil, and egg), stir in cranberry/nut/orange rind mixture at the end.
Scrape into the bread pan and even out the top.
Bake 45-55 minutes until a toothpick comes out clean, and cool on a rack for 15 minutes then remove from pan. Cool completely. Wrap and store for up to three days, or freeze for up to four months.
- This is a great accompaniment to salty or savory main dishes such as a frittata or eggy dishes. Much easier than individual scones or muffins!
- Quick breads are so forgiving that I am pretty sure you could substitute a third of the white flour with white whole wheat flour.