This recipe resides in both my husband AND my side of the family. My darling mother-in-law makes an aahhhmmaaazing version and its the one my hubby and kids treasure. I once wrote it on a post-it and I think I wrote the measurements down incorrectly. So, I did some research. This one is an old old Boston globe recipe. It’s a holiday staple! Scented with orange and screaming with tart sweet cranberries and oh so soft… ugh. Of course Tim says his Mom’s is better. But, I think that is the sweetest thing evahhh. I hope my kids say stuff like that. You gotta love someone who loves their Mom.
So, I don’t quite know what happened to October. The Jack-o-Lanterns are frozen and covered in snow and I just heard Christmas songs at Costco. How can people just shuffle off to Christmas??
I WUV Thanksgiving. My husband calls Thanksgiving my Super Bowl… not to put the pressure on too much. Ha!
Do you make lists? Do you Potluck? Are you in charge of pies? Do you make that green bean casserole and stick the can of cream of mushroom soup in it? Stuffing or dressing? Do you eat early or late? Do you put your Christmas tree up like immediately after you wash down your turkey leg? Please reply to this ~I love these stats so much!
I make freaking everything…. and everything from scratch. Right down to the nuts and bolts.
My kids love to help and my husband loves to watch from the other room in his elastic waistband pants. He is pretty dreamy about keeping the chef hydrated with spicy Marys and good wine though….soooooo, I guess I’ll keep him around for another holiday.
Also, having this blog has increased the food budget just a little. Proudly, I have already earned my free Organic turkey at the Town and Country Foods.
Come on Thanksgiving, bring it.
- 2 cups All Purpose Flour like King Arthur
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 cup Granulated sugar organic if you can
- 2 Eggs, well beaten
- 2 Tbls Unsalted Butter I used Kerrygold
- zest of 1 large orange
- juice of 1 large orange + water to equal 3/4 Cup liquid
- 1 1/2 cups Fresh or Frozen Cranberries again~ organic if possible
Heat oven to 350 degrees and line a loaf pan with a single piece of parchment so it hangs over the edge to make a sling to remove the bread afterwards. Butter the ends of the loaf pan.
Sift or whisk together the flour, baking powder and soda, and salt by hand and place in a bowl of a standing mixer and secure the paddle attachment.
In a separate bowl beat the eggs and sugar together, set aside.
In a small saucepan, add the orange juice/water (3/4 cups total) and the butter and melt the butter and bring just to a boil. Set aside to cool just a smidge~ a few minutes. it still needs to be hot when adding to the batter.
With the paddle attachment on medium low add the beaten egg/sugar mixture and mix until incorporated.
Pour the orange juice/ water/ butter mixture (while still hot) into the mixture and mix on med/low until the batter is smooth~approx 3 minutes.
Stir in the cranberries and pour batter in the loaf pan.
Bake for 55-60 minutes until a skewer test comes out clean. The bread will be very golden brown. Don't worry...thats the best part.
Enjoy...You'll be making a second one~ so you might as well double the batch now.