Barnett’s Cranberry Orange Bread
📜 Collection: UK2 | ✍️ Attribution: Barnett | 📂 Category: Bread A festive and moist quick bread packed with fresh cranberries, bright orange zest and juice, and crunchy nuts. This classic recipe by Barnett delivers a delightful balance of tart and sweet flavors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour | 10 mins | 1 loaf |
🔪 Key Equipment
- 9x5 inch loaf pan
- Large bowl
- Medium bowl
- 1/2 cup measuring cup
- Whisk
- Spatula
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | All-purpose |
| 1 Cup | Sugar | Granulated |
| 1 1/2 tsp | Baking Soda | |
| 1/2 tsp | Salt | |
| 1 Cup | Cranberries | Chopped raw |
| 1 Cup | Nuts | Chopped |
| 1 | Orange | Large, for grated rind and juice |
| 1 | Egg | Large, beaten |
| 2 Tbsp | Shortening | Melted |
| As needed | Water | Boiling |
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 325°F. Grease and flour a 9x5 inch loaf pan.
Step 2: Combine Dry Ingredients
- In a large bowl, whisk together the 2 cups flour, 1 cup sugar, 1 1/2 tsp baking soda, and 1/2 tsp salt. Stir in the 1 cup chopped raw cranberries and 1 cup chopped nuts to coat them thoroughly.
Step 3: Prepare Wet Ingredients
- Grate the rind from the 1 large orange into a medium bowl. Squeeze the juice from the orange into a 1/2 cup measuring cup. Add the 2 Tbsp melted shortening to the measuring cup, then top it off with enough boiling water to reach the 1/2 cup line.
Step 4: Mix Wet Components
- Add the beaten 1 egg and the liquid mixture from the measuring cup to the bowl with the orange rind. Stir until combined.
Step 5: Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients and mix with a spatula only until moistened. Do not overmix to ensure a tender crumb.
Step 6: Bake the Bread
- Pour the batter into the prepared 9x5 inch loaf pan. Bake for 1 hour, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and fragrant.
Step 7: Cool and Serve
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire cooling rack to cool completely before slicing.
💡 Make-Ahead & Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 2 months.
Original Recipe Scan
