In my family, this bread is enjoyed on Christmas morning with a cup of coffee amidst a flurry of wrapping paper. The tart cranberries and bright orange flavor cut the sweetness. This also makes a great dessert.
This recipe was featured as part of our story on The Last Kodachrome Christmas.
- 1Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
- 2Place the flour, sugar, orange zest, baking powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Add the orange juice, melted butter, egg, and vanilla and stir with a spoon or rubber spatula until just combined. Stir in the cranberries and nuts, if using, until evenly distributed.
- 3Scrape the batter into the prepared loaf pan, pushing it into the corners and smoothing the top. Bake until a toothpick inserted into center comes out clean, about 50 minutes. Place the pan on a wire rack to cool for 15 minutes, then turn the bread out onto the rack and cool completely.