Cranberry Orange Juice Bread
The countdown rests at T-minus eight days until the biggest food day of the year. It’s a day when skinny jeans get the boot, elastic waistbands rule the dinner table and second servings aren’t just encouraged, but required. Are you ready to usher in Thanksgiving 2012 in all its big-flavored glory?
It may come as no surprise, but I am a Thanksgiving enthusiast. An entire day dedicated to cooking and caloric intake? Sign me up. And that’s why I’m hard at work this week dreaming up not one but two delectable confections for your dessert table. This sweet and tangy Cranberry Orange Juice Bread does double duty as a dessert or breakfast favorite. The light sprinkling of turbinado sugar on top creates a crunchy crust that gives way to an incredibly moist bread studded with fresh cranberries. And you know what else is a great use of turbinado sugar? Candied bacon.
Alternately, if you’re looking to lighten up between the big feast and the sweet finale, try a scoop of refreshing Red Wine Cranberry Sorbet, and give thanks because there’s no ice cream machine required!
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Cranberry Orange Juice Bread
Yield: one 9-inch loaf
Prep Time: 10 min
Cook Time: 1 hour
Ingredients:
1 large egg, well beaten
3/4 cup orange juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons cold unsalted butter, cut into pieces
1 cup fresh cranberries, rinsed and thoroughly dried
1 Tablespoon turbinado sugar (optional)Directions:
Preheat oven to 350ºF. Grease a 9x5-inch loaf pan with butter or cooking spray.
In a small bowl, combine the beaten egg with the orange juice and vanilla extract.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt. Add the pieces of butter to the flour, blending the ingredients together with your fingers until the mixture becomes the consistency of wet sand.
Fold the wet ingredients into the dry ingredients, and then stir in the cranberries. Pour the batter into the prepared loaf pan and sprinkle the top with the Turbinado sugar (optional).
Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out clean.
Let the bread cool for 10 minutes before slicing and serving.
Recipe adapted from Joy of Baking.
Abby@ The Frosted Vegan — November 14, 2012 @ 9:13 am
LOVE the pop of those cranberries, plus the orange juice. Tangy, sweet love right there!
Alison @ Ingredients, Inc. — November 14, 2012 @ 9:29 am
this looks so good Kelly! Happy Holidays!
Kelly Senyei replied: — November 14th, 2012 @ 11:03 am
Happy holidays to you and the fam, Alison!
Flavia — November 14, 2012 @ 11:00 am
I make a similar recipe every year-it’s not the holidays without it. I love how you add sugar on the top to create a crunchy texture-I never thought of doing that before, but I will from now on. Have a lovely Thanksgiving Kelly! So happy to have met you through our food blogs.
Kelly Senyei replied: — November 14th, 2012 @ 11:03 am
I’m so glad we’ve been able to connect, Flavia
Rachel @ Bakerita — November 14, 2012 @ 12:09 pm
Yum! Cranberry and orange are perfect together, and who doesn’t love a quick bread? I love adding turbinado sugar to the top of quick breads as well…makes an awesome crunch without the hassle of a crumble topping. I hope you have a wonderful Thanksgiving!
fabiola@notjustbaked — November 14, 2012 @ 2:08 pm
This is screaming for a cup of tea, in the morning or afternoon. Or a midnight snack. I make orange cranberry scones, but I will be making this instead with my leftover cranberries.
Cookin' Canuck — November 14, 2012 @ 2:26 pm
This is such a pretty quick bread. I love that pop of color from the cranberries.
marla — November 14, 2012 @ 2:42 pm
Such a beautiful cranberry bread!
Cassie | Bake Your Day — November 14, 2012 @ 3:14 pm
So pretty! I love quick breads, especially this time of year. And those big cranberries throughout – gorgeous!
Nicole — November 14, 2012 @ 5:06 pm
In the recipe you call for 4tbsp of butter, but then say 1/3 of a cup in parentheses, which is actually a little more than 5tbsp. I’m not sure how much butter I should add.
Kelly Senyei replied: — November 14th, 2012 @ 5:11 pm
Thanks for catching this typo, Nicole! It should just be 4 tablespoons. Enjoy!
Daniel — November 14, 2012 @ 10:22 pm
This is great, I want to try a banana version. Do you have one?
Kelly Senyei replied: — November 14th, 2012 @ 10:26 pm
Hi Daniel, I have a recipe for Banana Bread, which you can find here: http://www.justataste.com/2012/05/banana-bread-french-toast/
purplelady304 — November 15, 2012 @ 5:54 am
We don’t have fresh cranberries….but we have the dried ones. Can I use that?
Kelly Senyei replied: — November 15th, 2012 @ 10:07 am
Absolutely! Dried, fresh or frozen cranberries will work in this recipe.
Sara — November 15, 2012 @ 10:06 am
Can I use canola oil instead of the butter?
Kelly Senyei replied: — November 15th, 2012 @ 10:24 am
Hi Sara, I wouldn’t recommend substituting canola oil for the butter in this specific recipe, as the butter has a different fat and water content than oil, which will affect how the flour acts. Hope this helps!
Sydney @ Crepes of Wrath — November 15, 2012 @ 4:22 pm
Yum! I love cranberries. I’m trying to think up something different and cranberry-related for my Thanksgiving dinner, and this may be just the thing, especially because it doubles as breakfast the next day. Love the shot of the plump cranberries on top of the batter.
Lori @ RecipeGirl — November 16, 2012 @ 1:29 pm
I love everything about this! It’s gorgeous (wow, your photography is rockin!!), and it’s perfect for Thanksgiving week holiday guests!
Sylvie @ Gourmande in the Kitchen — November 16, 2012 @ 11:52 pm
What a nice looking loaf, perfect for Thanksgiving morning before the big meal.
Just a Taste » Puff Pastry Cornucopias with Pumpkin-Coconut Mousse — November 19, 2012 @ 12:03 am
[...] with double the decadence than the week before Thanksgiving? On Wednesday I shared a slice of Cranberry Orange Juice Bread, and to keep the Thanksgiving theme rolling, today I’m diving headfirst into dessert with [...]
Katie — November 20, 2012 @ 8:59 am
Gah–this quick bread looks gorgeous!!! I love making cranberry bread during the holidays. It makes for a tasty breakfast.
C. Cobr — December 5, 2012 @ 1:37 pm
I made this bread. While it was good, I was looking for more of a medly of flavor with the oj and cranberries. Will make again and add orange zest as well to see if that helps with the flavor I think it should have. The final product is beautiful and looks gorgeous.
P.S. I added a little more than half cup of cranberries
‘Tis The Season » Bakeaholic — December 11, 2012 @ 4:55 pm
[...] adapted from: Just a Taste and Joy of [...]
Kerry Ann @Vinobaby's Voice — December 12, 2012 @ 4:30 pm
Yum–I might try this for my family holiday bread exchange.
Cranberry Oranje Juice Bread - Solid Gold Eats — December 13, 2012 @ 5:44 pm
[...] didn’t change much with this recipe, so please head over to Just a Taste to read the directions and see the lovely pictures. I hope it inspires you to try something new [...]
Solid Gold Eats — December 13, 2012 @ 5:49 pm
I loved this recipe so much, and so did my coworkers! Thanks for posting this. My photos aren’t quite as pretty but I wanted to share my thoughts with you:
http://solidgoldeats.com/2012/12/13/cranberry-oranje-juice-bread/
Michelle — December 24, 2012 @ 11:27 am
I crumbled some light brown sugar on top and it was amazing! Thanks for the recipe!!!!
Cheri — January 6, 2013 @ 8:18 am
I have baked many different recipes of cranberry bread over the years. I doubled this recipe & made two loaves of bread this morning. My husband said this cranberry bread is excellent and so good. I love cranberry bread with the grated orange rind in it too, but this recipe is so quick to make and so yummy. Definitely will make again!
maria reese — February 20, 2013 @ 6:26 pm
……I first eat with my eyes and your photography is spectacular