"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cranberry Orange Bread Recipe

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This recipe for Cranberry Orange Bread, by , is from Gram's Cookie Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup butter, cut into small pieces
1 cup orange juice (with pulp or pulp free)
1 Tablespoon grated orange zest
1 large egg, beaten
1 3/4 cups fresh cranberries, chopped (or frozen)

1 cup powdered sugar
1 1/2 - 2 Tablespoons orange juice (pulp free)
1 teaspoons pure vanilla extract

Preheat oven to 350.
Grease and flour 8 1/2 x 4 1/2 loaf pan.
In a large mixing bowl, add the flour, sugars, cinnamon, ginger, nutmeg and baking power, baking soda and salt. Mix together.
Add the butter pieces to the dry ingredients and stir until combined.
Add the vanilla extract, orange juice, orange zest and beaten egg. Mix well.
Gently fold in the cranberries.
Spoon batter into greased and floured loaf pan.

Bake 50-60 minutes or until an inserted toothpick comes out clean.
Place pan on a wire rack to cool for 10 minutes.
Remove bread from pan and cool completely on wire rack.
Add glaze (optional) and ENJOY




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