Chai Spiced Cranberry Orange Bread and a Book From My Childhood
I wanted to share with you one of my most favorite children’s books when I was little that also happens to have a delightful recipe included. This series by Wende and Harry Devlin published in the 1960s and 70s is called the Cranberry Series and they are all delightful and nostalgic. I remember pulling it off the shelf and reading the book at my grandmother’s house when I was little and enjoying it very much.
This book, like the others in the Cranberry Series, features a recipe showcasing cranberries of course! In the Thanksgiving book, it is a recipe for a famous cranberry bread.
Orange and cranberry are a classic combination. The sweet, juicy citrus that is coming into season now pairs so perfectly with the tartness of cranberries.
If you are looking for something easy and quick for Thanksgiving day breakfast, I recommend this spiced cranberry orange bread, toasted and slathered with butter.
Preheat oven to 350 degrees and grease and flour a 9 x 3 x 5 loaf pan.
Sift flour, brown sugar, baking powder, salt, baking soda and spices together into a large mixing bowl.
Cut in the butter until the mixture is crumbly.
Add egg, orange peel and orange juice all at once and stir until the mixture is evenly moistened.
Fold in the cranberries.
Pour the batter into the prepared pan.
Bake for 1 hour.
Remove from the oven when the bread is golden brown. Remove from the pan and cool completely on a wire rack.
Ingredients
Directions
Preheat oven to 350 degrees and grease and flour a 9 x 3 x 5 loaf pan.
Sift flour, brown sugar, baking powder, salt, baking soda and spices together into a large mixing bowl.
Cut in the butter until the mixture is crumbly.
Add egg, orange peel and orange juice all at once and stir until the mixture is evenly moistened.
Fold in the cranberries.
Pour the batter into the prepared pan.
Bake for 1 hour.
Remove from the oven when the bread is golden brown. Remove from the pan and cool completely on a wire rack.
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