Cranberry Bread

Alex’s relatives are from New England, Massachusetts specifically.  Lillian is named for his great grandmother who made annual trips to Cape Cod.  There’s a connection with the ocean there that is unlike other places I know.  We visit the Cape area as often as we can.

The Baillieul clan loves Massachusetts cranberries and I am happy to share their enjoyment of this antioxidant packing fruit. These bright red gems scream ‘holiday’ to me!

I purchased our first fresh cranberries last week.  I nabbed eight bags of organic cranberries grown in Buzzard’s Bay, the very place we visit in Massachusetts.  Cranberries freeze beautifully and that is the fate of most of my stock.

I will be sharing a few cranberry ideas over the next few weeks, starting with this traditional Baillieul recipe for cranberry bread.  It is delicate, delicious, and low fat.

The recipe starts with an unusual technique for a quick bread: squeeze juice of one orange (or lemon, which we used because we didn’t have an orange) into measuring cup.  Add zest and enough boiling water to make 3/4 cup.  Melt 2 T butter into this mixture.

I know some don't love cranberries but I can eat them raw. Yum!

Chop 1 cup cranberries.

Beat 1 egg in a bowl.  Add 1 cup sugar (can be reduced to 3/4 if you wish) and beat well, until the sugar is almost dissolved.  Add 2 cup flour (I use King Arthur whole wheat white) 1/2 tsp salt, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp grated nutmeg.  Mix all together gently.

Add the cranberries and stir to distribute evenly in the batter.  1/2 cup chopped walnuts are a great addition but Lil doesn’t like them.

Transfer to a baking pan.  I bake in a stoneware loaf pan and it makes wonderfully crispy crusts.

Bake at 325 for one hour or until a toothpick inserted in the center comes out clean.  Cool on a rack.  If you can wait til the next day, the bread slices better.

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Cranberry Bread from Alex’s Great Great Aunt Mary
Makes: one loaf
Time: 20 minutes preparation, 1 hour baking

1 orange

2 Tbsp butter

1 egg

1 cup sugar (can be reduced to 3/4)

1 cup fresh cranberries, halved

1/2 cup walnuts, optional

2 cup flour (can use up to 100% whole wheat white)

1/2 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1. Squeeze juice of one orange (or lemon, which we used because we didn’t have an orange) into liquid measuring cup. Add zest and enough boiling water to make 3/4 cup. Melt butter into this mixture.

2. In a separate bowl, beat 1 egg. Add 1 cup sugar (can be reduced to 3/4 if you wish) and beat well, until the sugar is almost dissolved. Mix in orange juice mixture.

3. Add flour (I use King Arthur whole wheat white) salt, baking powder, baking soda, and grated nutmeg. Mix all together gently.

4. Stir in cranberries and (optionally) walnuts.

5. Spoon into a loaf pan. Bake at 325 for one hour or until a toothpick inserted in the center comes out clean. Cool on a rack. If you can wait til the next day, the bread slices better.

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