The Best Cranberry Bread Ever
Best Cranberry Bread
2 cups all- purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 egg, well beaten2 tbsp butter or margarine, melted
2 tbsp hot water
1/2 cup orange juice
1/4 cup orange zest
1 cup fresh cranberries
Sift together dry ingredients. Add egg, butter, hot water, orange juice and orange zest: stir until moistened. Fold in cranberries. Bake about 60 minutes at 325 degrees oven in a well greased loaf pan.
When I make this recipe I sift all the dry ingredients into a large bowl and mix all the wet into a medium sized bowl. Then pour the wet into the dry and mix just until moistened.
It takes 2 large navel oranges to get almost a 1/2 cup of juice. You can add a bit of water to bring it up to a full cup. It’s such a small amount it doesn’t affect the flavor at all.
Also for the zest. I just zested the two oranges I used. I didn’t even measure it. Do whatever you are comfortable with.
Note….the batter is very thick. Scoop it into your bread pan and smooth the top.
This recipe works fine if you double it. Make one loaf to test it o
ut and see how you like it. Then next time double the recipe. You can freeze the extra loaf for another day.