|I make this bread year round, |
not just during the holidays
because it’s so delicious,
and I always have
frozen cranberries on-hand...
Servings: 10 to 12
Prep: 20 Mins.
Bake: 1 hr. -15 Mins.
Posted by Sandra
2 cups all-purpose flour, sifted
1 cup granulated sugar
¼ cup dark brown sugar
1-1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine-grain kosher salt
1 large egg
1 tablespoon freshly grated orange zest
¾ cup freshly-squeezed orange juice (It turned out to be 2 medium oranges that I squeezed for juice; and 1/2 an orange zested)
2 tablespoons unsalted butter, melted
1 vanilla bean, split, and scraped to remove seeds
2 cups fresh or frozen cranberries
-- Cream Cheese, at room temperature (For spreading later on warm bread slices).
Preheat oven to 350 degrees. Spray a loaf pan, and set aside. Take cream cheese out of refrigerator, and set aside to come to room temperature while loaf is baking.
|Ready for the oven...|
In a large bowl, beat egg, and add orange zest and juice, melted butter, and vanilla bean seeds. Sift flour through a sieve into the large bowl, and add the remaining dry ingredients to wet ingredients, and stir just until moistened; batter will be rather thick. Gently fold in cranberries. Spoon batter into prepared loaf pan.
|Hot n' fresh out of the oven...|
Bake for 1 hr. and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in loaf pan for 15 minutes before removing and placing on a wire rack.
Tip: This bread is fantastic when toasted, then spread with cream cheese as well. Also, you are free to make muffins rather than a loaf, simply adjust your baking time accordingly.