Cranberry Orange Bread
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups whole or coarsely chopped fresh cranberries
1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable or canola oil
2 teaspoons vanilla
1 cup buttermilk
Zest from 2 oranges
Preheat oven to 350 degrees and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter or baking spray. In one large bowl whisk together flour, baking powder, baking soda, salt, cranberries. Set aside. In another medium sized bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently stir until there are no more lumps. Do not over mix.
Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway so the top doesn’t get too brown. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Let pan cool about 20 minutes on wire rack before removing from pan.
Notes: This makes 1 big loaf or 3 mini loaves. Wrap well and it freezes great!