Cranberry Orange Bread

• 1 cup All-purpose Unbleached Flour, Plus More For Pan
• 1 cup Whole Wheat Flour
• 1 cup Packed Brown Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Sea Salt
• 4 Tablespoons Unsalted Butter, Melted, Plus More For Pan
• 1 whole Large Egg, Lightly Beaten
• 1 cup Whole Milk
• 1 teaspoon Orange Oil
• 12 ounces, weight Fresh Cranberries, Washed And Dried
• 2 Tablespoons Turbinado Sugar, For Topping

1. 1. Preheat oven to 350 F. Butter and flour, or spray, a 9-by-5-inch loaf pan. Set aside.
2. 2. Whisk together flours, brown sugar, baking powder, baking soda, and salt in a large bowl.
3. 3. In a separate bowl, whisk together butter, egg, milk, and orange oil. Add butter mixture to flour mixture, and stir until just combine. Gently fold in cranberries.
4. 4. Evenly pour batter into pan and sprinkle with turbinado. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Cover with foil after crust has browned.
5. 5. Allow bread to cool completely before serving. Store at room temperature for up to 5 days.
6. Side note: Cut the amount of cranberries in half if you prefer a sweeter bread. I, however, loved the amount of tartness all the cranberries offered.
7. Recipe adapted from Martha Stewart.

allpurpose unbleached flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, unsalted butter, egg, milk, orange oil, cranberries, turbinado sugar

Taken from tastykitchen.com/recipes/breads/cranberry-orange-bread/ (may not work)