Cranberry-Orange Quick Bread
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.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- Finely grated zest of 1 medium orange
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 teaspoon baking soda
- 3/4 cup freshly squeezed orange juice (from about 2 medium oranges)
- 2 tablespoons unsalted butter (1/4 stick), melted and cooled slightly, plus more for coating the pan
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups cranberries, thawed if frozen and sliced in half
- 1/2 cup pecans, toasted and coarsely chopped (optional)
- 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.
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