Cranberry Bread

It’s November, it’s festivity season, it’s cranberry season!

Julien is arriving tomorrow and I promisedto make one of his favourite things of the season: Cranberry Bread. Although he was happy that I would make it for me, he probably won’t skip the opportunity to tell me he makes it better… So here’s his recipe! (which I tweaked a bit here and there).

To make one big loaf, you’ll need:
-2 cups of flour
-1 cup of sugar
-1 pinch of salt
-2 tsp baking powder
-2 table spoon of unsalted butter (melted)
-zest of an orange
-3/4 cup fresh orange juice
-1 beaten egg
-1.5 cup of cranberries + 1 tbsp flour

Preheat your oven at 180 degrees C.

In a large bowl, sift together the flour, sugar, baking powder and salt.
In a smaller bowl, mix together the beaten egg, orange juice, and melted butter. Pour the mixture onto the dry ingredients and stir gently with a wooden spoon.
Rinse the cranberries and toss them in 1 tbsp of flour (this will prevent them from sinking to the bottom), fold them in the batter. Add in the zest.
Pour the batter in a greased and lined loaf tin and bake for 55 minutes or until a toothpick comes out clean (cover with foil if the top gets too brown).

Enjoy for tea, or “goûter” as we call it in French, and of course for breakfast the next day (if it makes it until then).


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