One of the kids’ beloved Christmas traditions is finding an orange in their stockings. It is a tradition that Eric brought to the family. Over the years, I’ve adapted it (a bit) and everyone finds a clementine in their stocking. I find the smaller size, sweeter taste, and ease of peeling clementines better suited to our needs, so I keep them on hand when they are in season, as they are right now. So are cranberries. Which brings me to the recipe for today’s post.

These two fruits pair wonderfully together and both are used in this quick bread. Along with some nuts and chocolate. We’ve been enjoying it as an on-the-go breakfast and as a snack. Orange Cranberry Bread fits right in with the holiday season, too!

Note: As Christmas falls on Friday this year, my second blog post for the week will be on Thursday, instead of Friday. Look for the Brussels sprouts recipe a day early!

Orange Cranberry Bread (adapted from tasteofhome.com) Total Time Required: 1 hour, 15 minutes, Prep Time: 20 minutes, Bake Time: 50 – 60 minutes. + cooling time, Makes: 2 loaves

Ingredients:

• 2-1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup vegetable oil
• 2 teaspoons grated clementine (or orange) zest
• 1 cup buttermilk
• 1-1/2 cups chopped fresh or frozen cranberries, thawed
• 1 cup miniature semisweet chocolate chips
• 1 cup chopped walnuts
• 3/4 cup confectioners sugar
• 2 tablespoons clementine (or orange) juice

Directions:

Preheat the oven to 350º F. Grease two 8×4-inch loaf pans. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In a small bowl, combine the eggs, oil, and orange zest. Whisk together the eggs, oil, and zest until they are well combined.

Add the egg mixture to the dry ingredients, alternating with the buttermilk.

Fold in the cranberries, chocolate chips, and walnuts.

Pour the batter into the prepared pans. Bake the loaves for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Cool the loaves for 10 minutes in the pans, then turn them out onto wire racks to cool.

When the loaves are completely cooled, combine the confectioners sugar with the juice to make a glaze. Once it is smooth, drizzle the glaze over the loaves of bread.

Allow the glaze to set before serving.

Three more sleeps ’til Christmas!  ~Linda

Orange Cranberry Bread (adapted from tasteofhome.com) Total Time Required: 1 hour, 15 minutes, Prep Time: 20 minutes, Bake Time: 50 – 60 minutes. + cooling time, Makes: 2 loaves

Ingredients:

• 2-1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup vegetable oil
• 2 teaspoons grated clementine (or orange) zest
• 1 cup buttermilk
• 1-1/2 cups chopped fresh or frozen cranberries, thawed
• 1 cup miniature semisweet chocolate chips
• 1 cup chopped walnuts
• 3/4 cup confectioners sugar
• 2 tablespoons clementine (or orange) juice

Directions:

Preheat the oven to 350º F. Grease two 8×4-inch loaf pans. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a small bowl, combine the eggs, oil, and orange zest. Whisk together the eggs, oil, and zest until they are well combined. Add the egg mixture to the dry ingredients, alternating with the buttermilk. Fold in the cranberries, chocolate chips, and walnuts.

Pour the batter into the prepared pans. Bake the loaves for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool the loaves for 10 minutes in the pans, then turn them out onto wire racks to cool. When the loaves are completely cooled, combine the confectioners sugar with the juice to make a glaze. Once it is smooth, drizzle the glaze over the loaves of bread and allow it to set before serving.