Orange Bread With Cranberry Butter-Perfect for a Holiday Breakfast

by Catherine Ipcizade | More from this Blogger

06 Dec 2006 10:17 PM

This bread is delicious. I've made it several times and I hope you will, too.

For the Orange Bread you will need:

¼ cup unsalted butter, at room temperature

¼ cup granulated sugar

¼ cup packed brown sugar

2 large eggs

½ cup orange juice

½ teaspoon vanilla extract

2 Tablespoons grated orange zest

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

Confectioners sugar, for serving

For the Cranberry Butter:

½ cup dried cranberries

1 cup orange juice

1 cup unsalted butter, at room temperature

5 Tablespoons confectioners sugar

To make the bread:

Preheat your oven to 350 degrees F.

Cream the butter, brown sugar, and granulated sugar in a large mixing bowl, using an electric mixer. Beat in the eggs, one at a time. Next, mix in the orange juice, vanilla extract, and orange zest.

Add the flour, baking powder, and salt and mix together well.

Butter and flour a 10-inch bundt pan. Scoop the batter into the pan and smooth the top. Bake for 30-35 minutes, or until the sides shrink away from the pan and the center of the loaf springs when you touch it. Cool the pan on a rack for ten minutes, then turn the bread out onto a round platter. Sprinkle it with desired amount of confectioners sugar.

Serve warm or at room temperature with cranberry butter.

To make the Cranberry Butter:

Combine the cranberries and the orange juice in a small saucepan, and bring to a simmer over medium heat. Remove the pan from the heat and allow the cranberries to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine them with the butter and the confectioners sugar and beat with a wooden spoon until smooth and combined. Pack the butter into ramekins or roll into a tube in heavy plastic wrap. Keep in the fridge until needed, then remove from the refrigerator 15 minutes before serving.

Makes 1 ½ cups.

Try my banana bread, too!

Ooh, Apple Bread!

Zucchini Bread

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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