My mom makes this bread every Thanksgiving morning. It gives me all the feels. I have to eat it while watching the Thanksgiving Parade and drinking a hot cup of coffee.
The History of My Moms Cranberry Bread
I can’t remember a Thanksgiving without this bread. We would make it first thing in the morning to enjoy with our coffee while we prepare our feast and watch the Thanksgiving Parade. My mom is a healthy cook so she would always adjust the sugar ratios. One year she completely forgot the sugar, we laughed over it and then smothered it in honey, because eating this bread was tradition!
Now a days, I make the bread the day before because our littles wake up way too early to bake it the morning of. We eat this bread throughout the holidays at my house. We are all hooked! The last time I made this bread, the loaf was devoured one day.
Cranberries You can use fresh or frozen cranberries. I have baked this bread with whole cranberries and you get big burst of cranberries throughout the bread, which is delicious. However, rough chopping the cranberries gives small burst of flavor in every bite. I pulse the cranberries in a food processor about 5 times for one second each pulse.
Prepare the pan I use the Pam baking spray to grease my cake and loaf pans. They come out perfectly every time.
Make Ahead This bread can be made 1-2 days ahead. Simply wrap and place in the fridge. Remove from the fridge at least an hour before you serve.
What to serve with it Coffee and Mimosas go perfectly with my moms cranberry bread. Also, some scrambled eggs and bacon or a yummy quiche would go great along side of it.
Recipe
Moms Cranberry Bread
Ingredients
- 2 C All Purpose Flour
- 1 C Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 3/4 C Orange Juice
- Zest of 1 Orange
- 2 Tbsp Vegetable OIl
- 1 Egg
- 1 1/2 C Cranberries, rough chopped, fresh or frozen
Directions
- Step 1 Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
- Step 2 Combine flour, sugar, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Step 3 Stir together orange juice, orange zest, oil, and egg in a medium bowl.
- Step 4 Mix dry and wet ingredients until combined. Fold in cranberries. Pour the batter into prepared loaf pan.
- Step 5 Bake for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Set the pan on a rack until cool to touch, then remove from pan and let cool completely. Slice and serve or wrap until ready to serve.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
