Cranberry Orange Bread

One of our favorite goodies to share this season is cranberry orange bread.  I discovered this recipe on a trip to Kennebunkport, Maine at a lovely Bed and Breakfast Inn by the name of Captain Lord Mansion. It was years ago.  Frankly, I don’t care to admit how many years, but numerous to be sure.  Translated:  they may not serve this bread anymore, but when they did, it was warm and accompanied by a bowl of oatmeal.  While its delicious plain, butter makes for a delightful addition. 

So this year, if you’re looking to bring  a smile to someone’s face and you want to try something new, give this one a chance.  It’s a hit with everyone who tries it, cranberry lovers or not!

They say to make it exactly as written though if you’ve read any of my posts, you know I don’t do ANYTHING exactly as instructed.  It’s a curse!  Or gift, depending on how you choose to look at it.  But either way, don’t hesitate to give this one a go.  You’ll be glad you did!

Cranberry Orange Bread

Preheat oven to  350°F.

Sift together in large bowl:

2 tsp salt

1 tsp baking soda

5 cups flour

2 1/2 cups sugar

3 tsp baking powder

In small bowl using a hand mixer, place the following ingredients one at a time. Beat vigorously after each addition.

2 eggs

8 TBSP melted butter

2 cups orange juice

1 cup water

Make well in dry ingredients and pour at once wet into well. Stir until moist.

Fold in

2 cups whole cranberries (can be frozen)

Pour into 3 greased and floured pans and bake for 1 hour — careful NOT to over bake.  Check with knife — should come out clean.  Serve warm and enjoy.  Freezes well.