Orange-Cranberry Bread
Nutrition
Calories: 156 kcalCarbohydrates: 36 gProtein: 9 gFat: 10 gSaturated Fat: 9 gCholesterol: 22 mgSodium: 134 mgFiber: 6 gSugar: 22 gVitamin A: 3.75 IUCalcium: 38 mgIron: 10 mg
Ingredients
- 1 ½ cups fresh cranberries
- 1 whole orange zested
- 1 cup sugar
- 1 ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 1/2 tsp salt
- 1-1/2 tsp baking powder
- ½ teaspoon baking soda
- 3 tbsp unsalted butter at room temperature
- 1 whole egg lightly beaten
- ½ cup orange juice
- ½ cup water
Instructions
- Preheat an oven to 325°F (165°C). Position a rack in the middle of the oven. Butter an 8-1/2-by-4-1/2-by-2-1/2-inch loaf pan.
- Sort the cranberries and discard any soft ones. Coarsely chop them and place in a small saucepan over low heat. Add the orange zest and 1/2 cup of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar. Set aside to cool.
- In a bowl stir together the flour, cornmeal, salt, baking powder and baking soda. Set aside.
- In a separate bowl combine the butter and the remaining 1/2 cup sugar. Beat until light and fluffy, about 3 minutes. Beat in the egg. Stir in half of the flour mixture, and then the orange juice and water. Stir in the remaining flour mixture and then the cooled cranberry mixture. Do not overmix. Spoon the batter into the prepared loaf pan. Place in the oven and bake until a toothpick inserted in the center of the loaf comes out clean, 55 - 60 minutes.
- Remove from the oven and let rest for 5 minutes. Turn out onto a wire rack and let cool. Slice and serve.