On these cold early-winter weekends, I love to warm up my home with baking projects.
And despite the challenges, I try to bake with local, seasonal ingredients. One of my
favorite quick, satisfying, and relatively healthy favorites is cranberry orange bread, a
quick bread that is studded with nuts and fruit. It is delicious sliced and eaten plain, and
even better toasted and spread with Wisconsin cream cheese!
This bread features plentiful fresh cranberries, which provide a tart, bright note.
According to the Wisconsin Cranberry Cooperative, “Cranberries are one of only three
fruits native to North America, with commercial production of cranberries started in the
1860s. Today Wisconsin is the leader of cranberry production in North America.” The
Wisconsin Cranberry Cooperative is committed to maintaining family farms, and its
growers offer conventional and organic cranberries. These concerns about sustainability
and valuing local, family producers align with Clipper City Co-op’s mission and goals.
When selecting an orange to use in this recipe, I recommend choosing organic, since you
use the zest. While organic citrus can be hard to find in conventional grocery stores, co-
ops offer a vast array of organic produce.
Cranberry Orange Bread, a Van Slooten family recipe
2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 c. granulated sugar
juice and zest of one orange
1 egg, lightly beaten
2 TBS. oil (I use olive oil, which makes the bread a bit more savory)
1 c. fresh cranberries, coarsely chopped (a food processor works well)
1/2 c. chopped walnuts or pecans, toasted
Preheat the oven to 325 degrees. Butter and flour a standard-sized bread pan.
In a large boil, mix together the dry ingredients.
Place the orange juice and zest into a liquid measuring cup, and add boiling water to
make 3/4 c. liquid total. Add this liquid to the dry ingredients, and then stir in the egg
and oil until just moistened. Add the cranberries and nuts and stir until just combined.
Spoon the batter into your prepared pan, and smooth out the top.
Bake the bread for 60 to 70 minutes, until a toothpick inserted in the center comes out
clean. Allow it to cool in the pan on a rack for 10 minutes, and then remove it from the
pan. I recommend letting the bread cool completely before eating.