Cranberry-Orange Bread

This bread recipe is great to double and then freeze what you don’t eat right away. The recipe makes two medium loaves of bread, or one tube cake pan.

Ingredients:

• 4 cups all-purpose flour
• 1 tsp salt
• 2 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/2 cup butter (or butter flavored shortening)
• 2 1/2 cups sugar
• 4 eggs, lightly beaten
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 orange, rind grated and then juiced with seeds removed (juice is for optional icing)
• 2 cups frozen cranberries, coursely chopped
• 1 cup pecans or almonds, chopped (optional)
• 1 cup powdered sugar (for optional icing)

Instructions:

1. Grease and flour two medium bread pans or a tube cake pan. Preheat oven to 350 degrees F.
2. Combine flour, salt, baking soda, and cream of tartar; set aside.
3. Cream butter (or shortening) and sugar until fluffy.
4. Stir in eggs, one at a time; beat until fluffy and airy.
5. Gently, add buttermilk, vanilla, and orange rind.
6. Gently stir in flour mixture, just until combined.
7. Fold in cranberries; also fold in nuts, if you want nuts.
8. Pour batter into prepared pan(s).
9. Bake in the middle of the preheated oven for 60-80 minutes, or until done in the middle.
10. Remove from the oven and cool in the pan for 10 minutes, before removing from the pan.
11. Let the bread cool.
12. (Optional) Combine the orange juice and powdered sugar to make an icing. Drizzle over the top of the bread. Serve.