Orange and cranberry are classic holiday flavors. This bread definitely delivered the two! The original recipe called for a glaze, but honestly, I found the bread to be sweet enough on its own. I do have to warn you that the cranberries can seem really tart if you are not a big cranberry fan. If you love the sweet and tart contrast though...this bread is amazing!
This recipe makes 2 large loaves.
1 C butter
1 3/4 C sugar
2 heaping TBSP orange zest
1/2 tsp vanilla
3/4 C buttermilk
2 1/2 C fresh cranberries
2 3/4 C flour
2 tsp baking powder
1 tsp salt
Preheat the oven to 350.
Grease and flour two bread pans.
Cream together the butter, sugar, and orange zest for 3-5 minutes.
Add the eggs one at a time, stirring the mixture for 1 minute each time you add an egg.
Combine the flour, baking powder, and salt in a separate bowl.
Add the dry ingredients alternating with the buttermilk to the butter mixture until just mixed.
Gently stir in the cranberries.
Bake for 40-60 minutes (depending on how your oven cooks) until a toothpick comes out clean and the edges are starting to brown.
Let the loaves cool in the pan for 5-10 minutes and then finish cooling on wire racks.
This recipe is adapted slightly from www.chef-in-training.com.