Cranberry-Orange Bread
*2 C all purpose flour
*1 C sugar
*1 t salt
*1 t baking powder
*¼ t baking soda
*2/3 C buttermilk (or can use sour milk – 1 C milk, 1 T lemon juice or white vinegar at room temp for 10 minutes. *Use 2/3 C.)
*6 T (3/4 stick) unsalted butter, melted and cooled
*1/3 C orange juice
*1 large egg
*1 T grated fresh orange zest
*1½ C dried cranberries (crazins)
1.Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease an 8 ½ by 4 ½ inch loaf pan.
2.In a small bowl, combine the crazins with the orange juice, stirring to incorporate until the cranberries plump slightly. Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl. In a medium bowl, whisk the buttermilk, melted butter, egg and orange zest together until smooth. Fold the buttermilk mixture and the crazins (including juice) into the flour mixture with a rubber spatula until just combined. Do not overmix.
3.Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just few crumbs attached, about 1 hour, rotating the pan halfway through baking.
4.Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.
Bakerlady 