January Cranberry Orange Bread

This is a perfect recipe for the month of January when really nice, juicy, fresh navel oranges are bountiful in the stores.  I freeze cranberries over the holidays so I am well stocked with them for baking in the early months of the year.  I don't feel as inspired to make this recipe when oranges are not at their peak - it seems like a waste to bake with a skimpy, "picked to long ago" piece of fruit.  Baking should be done with whichever fruits are in season in my opinion, to truly make it a worthy experience to your taste buds and waistline!

Ingredients:

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1 1/2 cups fresh cranberries
1/4 cup softened butter
3/4 cup sugar
1 egg
3/4 freshly squeezed orange juice

How to:  Preheat the oven to 350 degrees.  Grease a loaf or muffin pan.  Whisk together flour, baking powder, baking soda, and salt.  Stir in orange zest.  Set aside.

In a large bowl, cream together your butter, sugar and egg.  Stir in orange juice.  Beat in your flour mixture just until moistened.  Stir in cranberries.  Pour into prepared pan.

Bake for 1 hour for a loaf or 25 minutes for muffins - check with a toothpick...if it comes out clean it is ready.  Let stand for a few minutes, then turn out of pan to cool on a rack.

Cook's note:  These come out nice and citrusy yet tart from the cranberries...if you prefer a sweeter loaf increase your sugar to 1 cup.  I prefer to cut the sugar back when I can so this recipe reflects that.

Enjoy!