Cranberry Orange Bread Recipe
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Category: |
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Ingredients: |
Ingredients: 2 Cups all purpose flour
1 Cup + 1 tablespoon (for sprinkling) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup + 2 tablespoons orange juice
1 large egg, room temperature
1 tablespoon grated orange zest
2 tablespoons unsalted butter, melted
1 cup whole cranberries, coarsely chopped
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Directions: |
Directions:Preheat oven to 350 degrees
Grease & flour 9x5x3 loaf pan or 12 muffin tins
In a medium size bowl, combine flour, 1 cup sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix orange juice, egg, zest, and butter. Add dry ingredients and mix well. Add cranberries and combine. Pour batter into prepared pan. Sprinkle the top with reserved tablespoon of sugar. Add a few cranberries on top for decoration, if desired.
Bake for about an hour until cake tester inserted into center of loaf comes out clean. Let cool for 20 minutes before serving. Makes 1 loaf or 12 muffins.
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Personal
Notes: |
Personal
Notes: This recipe is from The Magnolia Bakery Cookbook and has been cooked for years by Sarah Sadler, Managing Director of The Falmouth Chorale.
I first met Sarah when I auditioned for the Chorale in 2017. She is an extraordinary leader and superb cook. I know firsthand because I won six months of her baked cookies from at a Falmouth Chorale auction.
During the pandemic, a few days before Thanksgiving, Sarah called to ask if we would like a Thanksgiving delivery of freshly baked bread, instead of cookies. Though Richard and I were alone for Thanksgiving, which was hard, I cooked our family's favorite menu and we visited with all of our children and grandchildren on Zoom.
I felt grateful for our bounty and having Sarah's freshly baked bread was a cherished gift.
Sarah Sadler's musicianship and her cooking skills go hand in hand. When the pandemic is behind us, I hope we'll be singing together again and that readers can attend our wonderful Falmouth Chorale concerts. ~ Peggy Wolman
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