This is a great tasting bread to enjoy on the morning of Thanksgiving as you begin to prepare the rest of your feast! Or enjoy after dinner as part of your “Thanksgiving Second Meal.”
4 T cold butter (cut into small pieces)
2 cups flour
2/3 cup sugar
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2/3 cup fresh squeezed orange juice
2 T grated orange zest (about 2 navel oranges, total between zest and juice)
1 egg
1 half bag cranberries, cut in half
1 apple peeled and diced
1/2 cup chopped walnuts (if desired)
Preheat oven to 350 degrees. Grease loaf pan with cooking spray or butter. Grate orange zest, squeeze orange juice. Prepare cranberries by cutting each in half and peel, core and cut apple. Combine orange juice, zest, and egg and beat. Mix together dry ingredients: flour, sugar, salt, baking powder, baking soda. Add butter to dry mix and use your fingers to incorporate thoroughly until crumbly texture. Pour wet ingredients into dry mixture and mix just until dry ingredients are absorbed. Fold in cranberries, apple, and walnuts. Pour batter into pan and make level. Bake at 350 for 60-75 minutes or a knife inserted comes out clean.
Sent in by customer Jessica O.!
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This recipe was most recently featured in
Boston Organics Newsletter No. 47 of 2011.