Cranberries are finally available! I have been looking forward to this for months now. Cranberries are a seasonal treat that I enjoy. I try to freeze a few bags when they are in season, but apparently, I forgot to do that last year.
I always say that my best recipes were passed to me by friends and family! This family gem is no different. Cranberry Bread with Cranberry Butter is one of my favorites. It’s delicious warm out of the oven, but my favorite way to have it myself is lightly toasted and served warm with this flavorful butter.
With many planning for Christmas already, this bread makes a thoughtful and lovely gift. It’s also wonderful to take to parties and gatherings during the holiday season.
Aunt Sara's Cranberry Bread with Cranberry Butter
Author:
Amye Melton
Ingredients
- Bread:
- ¾ c. orange juice
- 1 egg, beaten
- 2 tbsp. vegetable oil
- 2 c. all-purpose flour
- ¾ c. sugar
- 1½ tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- 1 c. chopped fresh cranberries
- ½ c. chopped pecans or walnuts
- Butter:
- 1 c. fresh cranberries
- 1 c. sugar
- ½ c. butter
- 1 tbsp. lemon juice
Instructions
- For the bread: Preheat oven to 350℉. Grease and flour a 4 x 8-inch loaf pan and set aside.
- In a small bowl, mix together orange juice, egg, and oil. In a separate bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Add the wet ingredients to the dry ingredients, stirring until moist. Fold in the cranberries and nuts. Pour into prepared pan. Bake 50 to 60 minutes or until a toothpick inserted into center comes out clean. Serve with Cranberry Butter.
- For the butter: In the bowl of a food processor, pulse the sugar and cranberries until chopped well. Add butter and lemon juice and pulse just enough to mix well.
