The adults in my family are not big on holiday presents. Most of my relatives don’t “want” anything, and they have no desire to spend days (and a huge chunk of change) tracking down stuff at the mall. We DO enjoy exchanging food gifts—usually homemade (though no judgment is passed if we get a tasty gift basket of treats)—because everyone likes food.
Last year my grandmother decided we all would exchange homemade breads, and a new family tradition was born. I knew most of my usual repertoire would be made by my relatives—pumpkin bread, zucchini bread, banana bread. . . I searched for a unique recipe I knew no one else would make.
Our neighbor’s tangerine tree hangs over our yard. We usually zest our small harvest so we can make Tangerinecello—our Florida a variation on the Italian Limoncello. (check out those recipes here and here!) I searched for a way to incorporate our home-grown sweet citrus.
Orange —> tangerine + Christmas. . . how about some Cranberry Orange Bread?
I fell in love with these paper trays and bags. I think they were from the Martha Stewart line, found last year at Michael’s (1/2 off, of course!) They made my breads look totally gift-worthy!
The bread was a total hit.
It’s rich, reminding me more of a light pound cake than the usual quick bread (must be all that butter). I could devour it for dessert. (Ooh, with a touch of ice cream on top I’d be in heaven!) Or you could whip up a quick glaze—I didn’t because my little breads had to travel.
It’s pretty easy, slightly decadent, and totally gift-worthy. Not to mention rather festive looking, and perfect for Christmas brunch or breakfast.
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, softened
1 tablespoon orange (or tangerine) zest
3/4 cup orange (or tangerine) juice
1 cup cranberries (fresh or frozen)
- Grease/spray bottom of a 8×4 or 9×5 loaf pan (skip if you’re using paper baking pans).
- Mix flour, sugar, baking powder, salt, and baking soda. Add butter (I like to chop it into bits) and mix until good and crumbly.
- Add zest, juice, and egg; stir until moistened. Fold in cranberries.
- Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
- For a 8″ loaf, about 75 min; for a 9″ loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
- Loosen sides from pan, remove, and cool completely.
Mix 1 Tbsp. orange juice, 1 cup sifted powdered sugar, and enough extra orange juice to get it to a “drizzly” consistency. When
cake bread is completely cool, drizzle over top.
Cheers and enjoy!
I’m linking this holiday tradition up with Mama Kat. Drop by and see her!