All year I wait until fresh cranberries are in season.
Fresh cranberries only show up for just a hot minute. I start seeing them around the middle of October and they usually exit stage right somewhere around the end of December.
But while they are here?
It’s cranberry bread-making time.
My mother has made this cranberry bread for all long as I can remember. Every year it shows up on the table with turkey and stuffing and mash potatoes and green beans and corn casserole. She passed the recipe down to me (along with the secret ingredient that makes it taste so good).
Last week the twins were headed home and I wanted to surprise them with the smell of freshly baked cranberry bread.
So of course, nothing else would do but my mother’s world-famous cranberry bread.
This bread smells like the holidays just showed up at my house.
It’s even better than it looks in these pictures.
Here are the walnuts and cranberries just waiting for a little Thanksgiving.
Aren’t those measuring spoons the cutest?
And here’s the recipe in case you need a little holiday in your life.
KariAnne’s Mother’s World-Famous Cranberry Bread Recipe
- 2 cups of flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange juice
- 2 tablespoons butter
- 1 tablespoon orange peel grated (the secret ingredient)
- 1 egg well-beaten
- 1 1/2 cup fresh or frozen cranberries
- 1/2 cup chopped nuts
- 2 tablespoons white sugar (for crust)
- Preheat oven to 350 degrees. Grease a 9″x 5″ loaf pan and coat with sugar (you’ll use sugar here instead of the traditional “flouring” it).
- Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
- Stir in orange juice, butter, orange peel and egg. Mix until well blended.
- Stir in cranberries and nuts.
- Spread evenly in loaf pan.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool on rack for 15 minutes.
- Remove from pan and cool completely.
It is delicious.
The sugar in the loaf pan makes the edges crispy with a little crunch. The inside of the bread has this amazing flavor with the orange and the cranberry.
My mother’s best tip for freezing bread? She wrapped it in plastic wrap and then wrapped it in foil before putting it in the freezer. When it thawed out you could still taste the crunch.
I had to make extra bread to share.
I’m so happy I live in a world where there is cranberry bread.
And daughters to share it with. 🙂
disclosure: affiliate links are used in this post.
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