Cranberry Orange Quick Bread

This quick bread will make a great addition to your Thanksgiving weekend. Bring a loaf to your host as a gift. Serve it for brunch or coffee Thursday before the big meal. Or, have it Friday for breakfast. The original recipe came from the Magnolia Bakery cookbook. The book was being written during Bec’s brief stint as a cupcake icer at the original Bleecker Street location in New York City’s West Village and was published in 1999. We adapted the recipe to make it #glutenfree (used all-purpose GF flour and added 1/2 cup of milk) and #kidfriendly (used craisins instead of fresh cranberries). I still recommend using fresh cranberries for that burst of tart flavor. But, I am happy to report the recipe is still good after all these years and would be a wonderful Thanksgiving contribution. Thank you @thefeedfeed for this @Emilehenryusa loaf pan. This pan is great for baking bread. We got it as a gift but recommend it fully. It makes the bread even more festive.

Ingredients:

2 cups all-purpose flour (we substituted Cup 4 Cup Gluten-Free flour)

1/2 cup of milk (use milk if you are using gluten free flour)

1 cup + 1 tablespoon for topping sugar

1.5 teaspoon baking powder

.5 teaspoon baking soda

1 teaspoon salt

.5 cup orange juice

1 large egg at room temp

1 tablespoon orange zest

2 tablespoons unsalted butter, melted

1 cup cranberries coarsely chopped *fresh or craisins

Recipe:

Preheat oven to 350 degrees.

Grease loaf pan.

In a medium-size bowl, combine the flour, sugar, baking powder, baking soda and salt. Set aside.

In a large bowl, mix OJ, egg, zest, and butter. if you are using gluten free flour, add the 1/2 cup of milk now.

Add dry ingredients and mix well. Add cranberries and combine.

Pour batter into pan. Sprinkle the top with reserved tablespoon of sugar. Add a few cranberries on top for decor.

Bake for about 1 hour or until cake tester inserted into center comes out clean.

Let cool for 20 minutes before serving.