Cost Per Serving:
We really liked this cranberry bread, it was moist, full of cranberries and you can really taste the orange flavor. Perfect with coffee.
- 2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup buttermilk
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 1/3 cup fresh orange juice
- 1 large egg, lightly beaten
- 1 tablespoon grated orange zest
- 1 1/2 cups cranberries, chopped coarse
- 1/2 cup pecans, toasted & chopped coarse
Heat oven to 375 degrees. Generously coat a 9 x 5 with spray.
Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl. Whisk the buttermilk, melted butter, orange juice, egg and orange zest together in a separate bowl. Gently fold the buttermilk mixture into the flour mixture with a rubber spatula until just moistened. Stir in the cranberries & pecans, do not overmix.
Scrape the batter into the prepared pan and smooth the surface. Bake until golden brown 55 to 60 minutes.
Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack & cool for 1 hour.
Makes 1 loaf - Adapted from America's Test Kitchen Family Cookbook