Cranberry Orange Bread...

I love fresh cranberry sauce and have a tendency to go overboard in my fresh cranberry purchases each year when in season.  Since I have 3 bags of fresh cranberries in the fridge, today is a perfect day for Cranberry Orange Bread.  I think my honey's co-workers will be happy with tomorrow's breakfast delivery!

Mix flour, sugar, baking powder, baking soda & salt in a medium bowl...

In a large bowl, mix orange juice, egg, zest & melted butter...

Add dry ingredients to wet ingredients and mix well...

Add the cranberries and combine...

Grease & flour loaf pan and spread batter in pan...

Sprinkle batter with 1 Tablespoon sugar and additional chopped cranberries if desired...

Bake 350 degrees for 1 hour...

Cranberry Orange Bread

• 2 cups all purpose flour
• 1 cup plus 1 Tablespoon (for sprinkling) sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 
• 1 teaspoon salt
• 3/4 cup plus 2 Tablespoons orange juice
• 1 large egg, at room temperature
• 1 Tablespoon grated orange zest
• 2 Tablespoons unsalted butter, melted
• 1 cup whole cranberries, coarsely chopped

Preheat oven to 350 degrees.

Grease & flour a 9x5x3 inch loaf pan.

In medium sized bowl combine: flour, 1 cup sugar, baking powder, baking soda and salt.
In large bowl combine: orange juice, egg, zest & melted butter.
Add dry ingredients to wet ingredients, mix well.
Add cranberries and combine.
Pour in buttered & floured loaf pan, spread.  Top with 1 Tablespoon sugar and additional chopped cranberries if desired.

Bake1 hour or until cake tester comes out clean.
Let cool for 20 minutes before serving.