I was in the mood for some sort of bread to have in the morning before we leave on a trip…. and I’m burnt out on banana or pumpkin bread, so I tried this cranberry bread and it’s quite good…. sweet but with the tartness of the cranberries. I decided to make it in a 9×9 pan instead of a loaf pan to see how it would turn out and I really like it this way, it seems like you get more!
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 cup butter, cold, cut into small cubes
- 1 egg, beaten
- 1 tsp grated orange peel
- 3/4 cup orange juice
- 1 1/2 cups fresh or frozen cranberries
Cut in butter cubes with a pastry blender or a fork until mixture is crumbly and butter is mostly broken up.
Add beaten egg, orange peel, and orange juice, stir until mixture is evenly moist.
Bake at 350 for 40 minutes (or double that in the loaf pan) or until a butter knife inserted comes out clean. Cool and slice.