Cranberry Orange Bread.

Two days ago, I decided to finally use up the leftover cranberries I had from my FABulous Pretzel & Cranberry Topped Sweet Potato Casserole {it was impressive how long the berries lasted.}

I used the recipe from here, but I doubled it & changed it slightly {as always.} Turned out pretty well! It was a nice change in pace from the typical banana or pumpkin bread recipes I usually gravitate towards.

Cranberry Orange Bread

• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 2 cup sugar
• 3 teaspoons baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 egg
• 1 cup orange juice
• Grated peel of 1 orange
• 1 orange diced
• 4 tablespoons melted butter or margarine
• 4tablespoons hot water
• 2 cup fresh or frozen cranberries

   

In a large mixing bowl, combine dry ingredients.

In another bowl, beat egg.

Next, you’ll want to grate your orange peel…

Then, to your egg mixture, add your orange juice, peel, butter and hot water & mix well.

Add in your flour mixture, stirring just until moistened.

At this point, I sliced my cranberries in half – not sure if this was necessary, but it seemed to work out fine.

I also diced my orange now…

Gently fold in cranberries and walnuts.

Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees for 60 minutes {at least, mine took quite a bit longer} or until toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing to a wire rack.  

The bread is a nice fresh, citrusy breakfast perfect with a cup of hot black tea.