Cranberry Orange Bread

In the lovely little book Simplify Your Life, there is one tip the author gives that is ringing in my ears as I type - "everything that leaves the kitchen must be on a plate." The idea is that if it's on a plate, you won't spread crumbs around the house, and thus won't have to clean as often. I should've taken this to heart before digging into this bread, as I now have cranberry orange crumbs surrounding my keyboard, a little trail of deliciousness showing my path from kitchen to keyboard as I keep going back to the kitchen to cut myself off another slice. It's addictive.

There was that moment as the loaves cooled on the counter that I considered giving them both away. I could give them to my neighbors with their Christmas cards. I could take them to my mom's house as we go there for dinner tonight. I bet my co-workers would love to try this....

But I have to try it to make sure it's ok before passing it on, right? Well, that was my thought a half a loaf ago as I plowed through five thick slices with my tea for breakfast.

This is why I usually make double batches, especially around the holidays - so I can pass on the goodness to family and friends. I still have one loaf left, pristine and untouched to give away...if my nibbling little self can stay away from it.

Cranberry Orange Bread

Adapted from The Bread Bible by Beth Hensperger, this recipe makes one loaf, but can easily be doubled - just process the cranberries in two batches. I know this seems like a lot of sugar, but don't be tempted to cut back on it. It's really a perfect level of sweetness as it is.

1 and 1/2 cups fresh cranberries

1 cup sugar

2 cups flour

1 Tbls. baking powder

1/4 tsp. salt

1/2 tsp. nutmeg

1/4 tsp. ground ginger

Grated zest of 2 oranges

1/2 cup chopped walnuts

3/4 cup orange juice

2 eggs

1 tsp. vanilla extract

4 Tbls butter, melted

Preheat oven to 350 degrees. Grease a loaf pan and set aside. In a food processor, combine cranberries and sugar, pulsing to chop. Set aside

In a large bowl, whisk together flour, baking powder, salt, nutmeg, and ginger. Add orange zest and walnuts. Toss to blend.

In a small bowl, whisk together orange juice and eggs until frothy. Add vanilla and cranberry mixture. Stir to combine. Pour over dry ingredients and drizzle with melted butter. Stir with large spatula just until moistened.

Spread batter into loaf pan. Bake 50 minutes or until top is crusty and golden and a toothpick inserted in the center comes out clean. Cool completely before serving.