Cranberry orange bread

Cranberries and orange are a classic holiday flavor combination and they shine in this easy quick bread that is perfect for a holiday breakfast, brunch, or potluck. I don't know about any of you, but I'm still confused as to how it is the holiday season again already! I mean, where did fall go? We barely had one here with all the rain we've had. It doesn't seem right... But, it's almost December and that means it's time for all things festive, including festive foods! This bread is high on the list of easy and delicious holiday foods to make this season. Fresh cranberries are a staple in our house from the first time I see them in the store until they are no longer available (and I always grab up some bags to freeze). So I'm always on the lookout for new ideas and ways to enjoy them. My kids also love cranberries - they were even eating them raw and plain as I was chopping them for this bread! I tried one and well, I'll stick to eating them in things... I love the smell of this bread too - both as it bakes and after - the orange zest and light spices do make you feel all warm and cozy. This recipe will make one loaf of bread.

Cranberry orange bread
3/4 cup sugar
1 tablespoon orange zest (from 2-3 large oranges)
1-1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup fresh orange juice
1/2 cup buttermilk*
1/2 cup olive (or vegetable) oil
2 large eggs
1/2 teaspoon pure vanilla extract
1 heaped cup chopped fresh cranberries

Preheat the oven to 350 degrees. Lightly grease an 8"x4" baking pan.

Place the sugar and orange zest in a small bowl and use your fingers to rub the zest into the sugar until it is fragrant and well-mixed.

In a large bowl whisk together the flour through ginger. In another large bowl, whisk together the orange juice through vanilla. Whisk the sugar/zest mixture into the wet ingredients.

Stir the dry ingredients into the wet until just combined and then fold in the cranberries. Pour and spread evenly in the loaf pan. Bake for about 50-55 minutes, or until the bread is golden and an inserted toothpick comes out clean.

Let cool for about 15 minutes and then remove from the baking pan to finish cooling. Slice and serve as is or topped with butter or cream cheese.

What was I cooking one year ago?: turkey, sweet potato, & quinoa chili
Two years ago?: sour cream cranberry bars
Three years ago?: peanut butter cup bars
Four years ago?: Mexican hot chocolate cookies
Five?: persimmon cranberry sauce
Six?: old-fashioned pumpkin pie
Seven?: cranberry sauce quick bread
8?: creamy cauliflower soup