Cranberry Orange Bread

 
Nothing says the holidays like cranberry sauce, especially homemade with a hint of orange zest.  It's one of those sides most people take for granted and might not crave like turkey, stuffing and green bean casserole but without it, the Thanksgiving table would be incomplete.  That's what inspired me to make this bread, not to mention I had a full bag of fresh cranberries in the fridge that were nearing their expiration date!   

With one week away from Thanksgiving, you may want to give this bread a try.  It will put you in the cranberry spirit and fill your house with warm aromas of orange.  I told you I was on a citrus kick!  When you think citrus, you may think sunny and optimistic, just like the Pilgrims felt when they arrived on a new land.  So this holiday season, while stuffing our bellies, spending quality time with our loved ones, and watching tons of football, let's not forget the true meaning of Thanksgiving.  And maybe this tart, citrusy bread will make its debut on your table!

Cranberry Orange Bread

Source: Chatham County Cooks Cookbook

2 C flour

¾ C warm orange juice

1 C sugar

2 T butter or shortening, melted

1 ½ t baking powder

1 egg, beaten

½ t baking soda

1 ½ C fresh or frozen whole cranberries

1 ½ t salt

½ to 1 C chopped walnuts (optional)

Preheat oven to 350 degrees and grease loaf pan.  In large bowl, mix egg, butter and orange juice, and set aside.  In another bowl, mix flour, sugar, baking powder, baking soda, and salt.  Add dry ingredients to wet ones.  Stir in cranberries and nuts.  Bake for 1 hour or until toothpick comes out dry.  Cool in pan for 10 minutes.