My mother used to make this bread. I usually stock up on cranberries when they’re in season and freeze them so I can make this loaf year-round.
—KAREN CZECHOWICZ OCALA, FL
PREP: 20 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 1 LOAF (12 SLICES)
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup orange juice
2 tablespoons butter, melted
1 tablespoon water
1 1/2 cups fresh or frozen cranberries, halved
1. Preheat the oven to 350°. In a large bowl, combine the first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries.
2. Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.