Excuse me while I have a little love affair with carbs lately. I just can’t get enough. All I want to do is hang out in the kitchen and bake yummy confections all day. Good thing the season is upon us where that’s a totally normal and acceptable thing to do. And thank goodness for a husband who brings most of it to work so I don’t eat it all on my own.
This little number is pretty spectacular if I do say so myself. It’s a winterized version of my favorite lemon blueberry bread that I made all summer long. Except in place of lemon zest we’ve got orange zest and instead of summery blueberries there are tart and juicy cranberries. I’m always at a loss when it comes to updating my wardrobe for the seasons, but food? Food I can do.
As I bit into the first piece of this fluffy bread all I could think is how perfect it would be for Thanksgiving morning or Christmas morning when you’re still in your jammies. Although it tasted pretty darn great at 8pm on a Monday evening, too. Something this good can do no wrong.
Happy Thanksgiving, friends! I’m so thankful for you. Thank you for visiting this little ol’ blog post after post and thanks to the new readers who’ve started following along this year. Cooking and sharing my recipes with you is one of my favorite things in the whole world and I’m so grateful you’re along on this journey with me. There’s so much more goodness to come.
Orange Cranberry Bread
Makes 1 loaf
- 2 cups all-purpose flour*
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 (8 oz) bag fresh cranberries
- Zest of 1 orange
- 1/2 cup plain lowfat yogurt
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
In a bowl, add flour, baking powder, and salt. Whisk to combine. Add cranberries and orange zest. Zest the orange directly over the bowl, if possible, to get the oils from the skin too.
With an electric mixer (stand mixer or handheld), cream the butter and sugar. Add the eggs one at a time, beating well after each one. Add the yogurt. Add the dry ingredients and mix just until combined.
Pour batter into prepared loaf pan. Bake 55-65 minutes until a tester comes out clean. Let loaf cool slightly in the pan before inverting onto a cooling rack.
Adapted from PBS Food
*Note: In previous trials of this recipe I substituted 1 cup whole wheat flour for one of the cups of flour and it made the bread too dense and dry. It’s much better to stick with 2 cups all-purpose flour.