Cranberry Orange Bread with Golden Raisins
This is a delicious bread with golden raisins and cranberries. It's perfect for Thanksgiving, Christmas, or any special holiday.My lovely wife, Linda, makes this every Christmas time, and gives most of the loaves away, to great compliments from all and sundry.
Servings: 2 regular loaves, or 6 mini loaves
Equipment
- 2 regular loaf size pans or 5 mini loaf size pans
- Stand mixer
Ingredients
- 4 cups sifted all-purpose flour
- 2 cups granulated white sugar
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 stick (½ cup) butter cut into small pieces
- 2 eggs beaten
- 2 teaspoons fresh orange zest
- 1½ cups orange juice
- 1 (15 oz) package golden raisins (aka Sultanas)
- 12 ounces dried cranberries chopped (2 small size packages of Criasins)
Instructions
- Preheat oven to 350℉ (175℃).
- Spray or butter and then flour the pans, which could be 2 regular loaf size pans, or 5 mini loaf size pans.
- Whisk together the flour, sugar, baking powder, salt and baking soda, in the large bowl of a stand mixer.
- Cut in butter until mixture is crumbly. A pastry blender works works well for this.
- Mix beaten eggs, orange zest, and orange juice, to blend. Add to dry mix.
- Add the raisins and cranberries, on low speed, until well incorporated.
- Pour into the prepared loaf pans
- For full size loaves bake for about an hour, checking at 55 minutes.For mini size loaves, check after 35 minutes, which might be enough time, or might not. You can use a toothpick, inserted and coming out clean, to test doneness.
- Remove from pans, and cool on wire racks.
Notes
This recipe is slightly adapted from the original. In particular, it makes a double batch. The recipe can be halved to make 1 loaf or 2 to 3 mini loaves.
