Cranberry Orange Bread with Walnuts and Candied Ginger

Tired of making banana bread, zucchini bread, pumpkin fig bread...  I know I was.  So I played around with a few ingredients and came up with this Cranberry Orange Bread.  I like using the combination of white and brown sugar, gives the bread more depth of a flavor.  It's a very moist and tasty bread and makes for a perfect holiday gift. 

 

Cranberry, Orange, Walnut and Candied Ginger Bread 

2 cups all-purpose flour

1 1/2 tsp baking powder 

1/2  tsp baking soda

3/4 tsp salt

1 tsp cinnamon

1 Tbsp freshly grated orange zest

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg, room temperature

1/4 cup unsalted butter, room temperature

 1 cup freshly squeezed orange juice

 1 1/2 cup chopped fresh cranberries (cut either in half or quartered)

1/2 cup chopped walnuts

1/8 cup chopped candied ginger (optional)

Directions:

In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon and orange zest. 

Using a mixer, cream together the sugars, egg and butter until smooth.  Slowly add the orange juice.

Add the flour mixture until well mixed and then fold in the cranberries, walnuts and ginger.

Pour into a greased and floured 9" x 5" bread pan.  Bake at 350 for about 60 minutes.

 

NOTE:  For holiday gifts, I doubled the recipe and make seven loafs using the tin mini loaf pans that measure 5 23/32" x 3 5/16" x 1 7/8".  Available in the cooking section of the grocery store.  Thank goodness I had stocked up, for they were non existent at the store, all sold out.

Bon Appetit!