Cranberry Orange Bread

Quick to make and there is finally a reason to buy those bags of cranberries in the produce section! I wowed myself and family when this recipe creation came out of the oven – it truly is a “best” recipe. Enjoy this with strong tea or coffee. Makes 2 loaves. Mmmmm.

4 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 cups orange juice (try for fresh, do what you can)
2 large or extra large eggs, lightly beaten
4 Tbsp. (1/2 a stick) unsalted, melted butter
2 cups whole cranberries (if frozen, don’t even bother thawing – just toss in)

Preheat your oven to 350 degrees and take out two loaf pans that are 9 x 5 x 3 and lightly grease them then set aside.

In a large bowl whisk or mix to combine all the ingredients up to the juice. In a separate large bowl whisk or mix together the juice, eggs & butter. Add the wet to the dry and mix with a spoon to the count of 20 (as in 1-Mississippi, 2-Mississippi, etc.) then add the whole cranberries. With a spatula, fold/mix batter for only about 4 strokes. All this may sound strange, but if you mix too hard or too long a quick bread becomes tough.

Evenly distribute into each pan, sprinkle some sugar on top of each loaf then place in the oven for 1 hour or until a knife comes out clean – should only really take about 60 minutes. Set out on a cooling rack for 10 minutes, invert onto cooling rack then cool completely before diggin in!

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