Cranberry-Orange Bread Recipe

Cranberry-Orange bread is a delicious quick bread to make for Thanksgiving and Christmas. Cranberries are a healthy seasonal food to add to your holiday menus. They are beneficial for kidney infections and strengthen the blood vessels. I use healthy butter in this recipe and dehydrated cane sugar which still contains its minerals and vitamins instead of processed white sugar.

This recipe makes a delicious treat after the Thanksgiving meal and a great gift for Christmas. Make a few extras to store in the freezer for a quick gift or if you need an extra food to bring to a party.

Bread Pan

Cranberry-Orange Bread Recipe

2 cups unbleached flour
¾ cup dehydrated cane sugar
1 ½ teaspoons baking powder
¾ teaspoon sea salt
½ teaspoon baking soda
½ cup butter from pastured cows, softened
1 tablespoon grated orange peel, from organic oranges
¾ cup orange juice
1 egg, from pastured hens
1 cup fresh or frozen cranberries, chopped
½ cup walnuts or pecans, chopped

Step 1: Preheat the oven to 350°. Grease a bread loaf pan with lard.

Step 2: In a bowl, mix the flour, dehydrated cane sugar, baking powder, salt and baking soda. Stir the butter into the mixture until it is crumbly.

Step 3: Stir in the orange peel, orange juice and egg until moistened. Stir in the cranberries and nuts.

Step 4: Spoon the mixture into the bread pan and bake 1 hour and 15 minutes. Insert a wooden toothpick or dull knife in the center to check for doneness. When done, loosen the bread from the sides of the pan and flip over onto a cooling rack. When cooled, cut into slices and store in a covered container.

©2009 Shanna Ohmes

Cranberry-Orange Bread Recipe

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