Lately, spring has been sort of nonexistent in New England. So, in order to coax the universe into giving us some warm weather, I’m sharing a bright, sweet recipe on the blog today.
These cranberry orange loaves are wonderful- easy to make and quick to bake. While you can pretend they’re a bread and eat a whole mini loaf for breakfast (guilty!) they really are a dessert. They also freeze really well, meaning you can prep them before a party and let them defrost on the day. They will taste just the same as the day you make them.
One trick my mom uses when the weather gets warmer, is baking in a strong, small convection toaster oven rather than our whole oven. This way, the house stays cooler. Small loafs like these are incredibly easy to bake in a small oven. However, if you have access to a full oven, I definitely advise making more than one batch at a time.
When shopping for ingredients- I find that Cara Cara Oranges have a larger shape and a richer flavor. Because you’re only using the zest and a bit of the juice, I’ve found these oranges makes this recipe even richer. Also, you have the freedom of using either dried or frozen cranberries in this recipe. I’ve found that both work effectively.
1 stick of butter
1 cup of sugar
2 cups of flour
1 cup of milk
1 tsp. baking soda
1 tsp. vanilla extract
a pinch of salt
3 tbsp. orange zest
3 tbsp. orange juice
1 1/2 cups cranberries (dried or frozen)
In a mixing bowl, cream butter, sugar, and eggs together until thoroughly combined. Then, alternate and add your flour and milk. Mix in your baking soda, vanilla, salt, orange zest, and orange juice. Next, heat your oven to 350 degrees fahrenheit. Fill your loaf pan (stoneware or metal) to half filled. You will want to bake your bread for 35 minutes or until you can insert a knife and pull it out clean. Serve your bread warm or cooled. Finally, if you are freezing your loaves, wrap them in either plastic wrap or tinfoil.