Wednesday, November 10, 2010

Cape Cod Cranberry Bread

There's just enough sugar in this festive sweet bread to balance the tartness of the fresh cranberries and orange juice.  A delicious addition to a holiday table.

I like to bake several loaves at a time, slice them, and then freeze.  A warmed slice tastes so good with a hot cup of tea on a chilly afternoon.

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup butter, softened
3/4 cup orange juice
1 T orange zest
1 egg, beaten
1/2 cup pecans, chopped
1 cup cranberries, sliced in half

Preheat oven to 350 degrees.  Grease and line a large loaf pan with parchment paper.

Sift together the first five ingredients; cut in butter until mixture resembles cornmeal (see Gadgets page).

Combine juice and zest with egg.  Stir into dry ingredients, but don't over mix.  Carefully fold in nuts and cranberries.

Spoon into pan and bake for one hour.  Use toothpick to test for doneness at center.  Let the bread rest for 5 minutes and turn out onto wire rack to cool.


  1. Shane could live off of this bread. After inhaling two loaves seemingly by himself in under a weel, he asked if there was anymore. Sadly not yet I had to tell him. Maybe I'll surprise him this evening.

  2. My oven was dead for two months. This was the first thing baked in it when it was fixed. :)