Tuesday, December 30, 2014

Orange Cranberry Pound Cake

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
3 eggs
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.

1 comment:

  1. I have never heard about orange and cranberry bread before. But I absolutely love the combination of sweet and tart so this recipe looks great to me.



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