Are you guys ready for Christmas? In my head and heart Christmas is next month, next year, not next week. But at least I have a fun 60’s aluminum tree up with approximately 4 ornaments on it. And at least I wrote Bah Humbug on my chalkboard, right? And at least I put some gold tinsel up and some pink snowflakes on the windows. I’m trying, you guys.
Although, I haven’t baked any Christmas cookies this year for a cookie box of sorts… (What am I doing?!) It seems I’m just giving all the treats away before I have enough compiled to pass out. You see, I made this bread and packaged it up for Elliot’s vet. I made some cookies and sent the entire batch home with my friend. BUT, I’ve got plans, I think. You see, there’s always tonight! I bet I can make one or two things for work tomorrow. (Sorry for the brief ’bout of thinking out loud here.)
So, cross your fingers, folks. Cross your fingers, and make this bread. Snack on it while compiling a list of what to buy for your favorite friend with bangs and your favorite friend for sharing pizza with and your favorite person to hug.
Cranberry Orange Bread (makes 1 loaf)
Recipe from a cell phone photo of a recipe at my Mom’s
- 2 cups all-purpose flour
- 1 cup sugar
- 2 t baking powder
- 1/2 t salt
- 1/2 t baking soda
- 1 egg, beaten
- 3/4 cup fresh-squeezed orange juice
- 2 T canola oil
- 2 cups fresh cranberries, cut in half
- Preheat your oven to 325F. Spray a loaf pan with cooking spray and line with a rectangle of parchment paper, over-lapping the larger sides.
- In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, salt, and baking soda. Mix in the egg, juice, and oil until just dampened. Fold in berries. Transfer to the prepared loaf pan and bake for 60-70 minutes. (I had to bake mine a bit longer.) It’s done when a skewer inserted in the center comes out clean and the top is golden. If the top is getting too dark, tent with foil.
Yay! Click HERE for a printable pdf of the recipe above.
Not jelly beans.