Tart Cranberry Bread

Quick bread, how I love you. Easy to whip up, delicious to eat, adored by everyone as breakfast or a snack. And so many varieties! I love this very unassuming version featuring winter's star berry, the cranberry. This bread disappeared quickly at my house, and no wonder - it's tasty! Tart and sweet all at the same time - have I convinced you to make it yet?

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg, orange juice,

butter and water. Stir into dry ingredients just until moistened.

Fold in cranberries.

Transfer to a greased loaf pan.

Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Behold, the beautiful, easy and delicious quick bread...

One year ago: Chocolate Toffee Almond Bars
Two years ago: Blueberry Breakfast Cake
Three years ago: Rich Mocha Cake
Four years ago: Focaccia Bread

Tart Cranberry Bread

1 1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 egg
1/2 cup orange juice
2 Tbsp. butter, melted
1 Tbsp. water
1 1/2 cups fresh or frozen cranberries, chopped

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries.

Transfer to a greased loaf pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Recipe Source: Taste of Home