This quick bread bursts with sweet orange and tart cranberry flavor!
1 1/2 cups butter (no substitutes)
2 3/4 cups sugar
2 teaspoons vanilla extract
Grated peel of one orange
Juice of one orange
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups chopped fresh or frozen cranberries
Preheat oven to 350 degrees.
Set them aside in a bowl. They should be chopped about like this:
In a large mixing bowl, cream together butter, eggs, and sugar.
Grate the peel off of one orange.
Then add the juice of the orange just grated to the mixture.
Add vanilla, flour, baking powder, salt, and sour cream.
Mix well with a mixer until well blended. Then add the cranberries and mix well.
Pour the batter into two loaf pans either greased and floured or lined with baking parchment.
Place pans on the lowest rack in the hot oven. Bake for about 40 minutes. After about 40 minutes, move the pans to the top rack to ensure the loaves bake evenly throughout.
Loves are done with the top springs back when touched. Cool the loaves on wire racks.
When the loaves are cool, slice them and wrap in aluminum foil to freeze. When the loaves are sliced before freezing you can take out and serve only what you need.
Small loaves for gift-giving can be wrapped individually and frozen or given immediately to the lucky recipients.
When serving this amazing treat to guests with coffee, put it on a pretty plate and garnish it with orange slices and pretty frosted cranberries.
Keywords: cranberry orange quick bread, quick bread, holiday baking