WORDS CANNOT DESCRIBE HOW EXCITED I am about this bread. So excited only capital letters will do!
I love love love quick breads, and wait ALL YEAR to incorporate cranberries into them. Banana bread and zucchini bread, I love you. But cranberry bread is most dear to my heart.
Add some orange to the cranberries and my taste buds weep with joy.
Slather on some spiced honey butter and nothing beats it.
The best thing about quick breads is that they’re so easy-peasy to make–no mixer required. And it doesn’t hurt that you’re basically eating cake that it’s socially acceptable to spread butter on.
And and and. . .cranberries are a superfood. Did you know this? And of course, you’re getting vitamin C from the orange. So basically, cranberry-orange bread is a health food.
You can skip making the honey butter if you want, but it takes all of two minutes to mix the ingredients together and the ground cloves take the cranberry and orange in the bread to an entirely new level of deliciousness.
Please do yourself, and your family, a favor and make this bread soon. There is no better way to celebrate the holiday season. (Except cookies. But quick breads are a better “healthier” breakfast option.)
- 1 stick unsalted butter, at room temperature
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon of salt
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- zest of 2 oranges
- 1/2 cup toasted pecans, chopped*
- 3/4 cup bottled orange juice (not fresh-squeezed)
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 4 tablespoons butter, melted and cooled slightly
- Combine all ingredients and mix well.
- (Can be made up to five days ahead of time. To store: wrap the butter tightly in foil and shape into a log. Store in refrigerator.)
- Preheat the oven to 350 degrees. Grease and flour an 8 ½-4 ½-inch loaf pan.
- In a large mixing bowl, whisk together the flour, baking powder, salt, nutmeg, ginger, and cinnamon. Add the orange zest and pecans. Stir to combine.
- In a small bowl whisk together the orange juice and eggs. Beat until frothy. Add vanilla, cranberries, and sugars. Stir to combine. Pour mixture over dry ingredients and drizzle with the melted butter. Stir until just moistened and nuts and cranberries are evenly distributed.
- Pour batter into the prepared loaf pan. Bake in the center of the oven 45-50 minutes, or until golden on top and a toothpick inserted into the center of the bread comes out clean. Place on a wire rack to cool completely. Once bread is cool, run a knife around the edge of the pan to release loaf. Serve with spiced honey butter.
- *To toast, spread pecans on a large rimmed baking sheet. Toast at 350 degrees, stirring occasionally, until nuts are fragrant and just golden, 5-10 minutes.
My apartment smells like Christmas and I’m so happy I can’t even stand it.