Cranberry, orange bread
Citrus, antioxidant-rich cranberries and the comfort of a sweet, decadent bread rolled all into one. It really doesn’t get any better than this! This thick, rich, and moist loaf recipe is perfect for those chilly days, for a ‘pick me up’ with a warm cup of coffee or tea, and it’s so unique that it can also make a great gift or offering at parties. It’s simple, but oh so delicious, filling, yet somehow so light, fluffy that it will melt in your mouth, even without the help of a hot liquid.
Cranberry orange bread recipe
This fruit bread recipe is ideal for beginners, and the amount of cannabutter added can be adjusted to accommodate virtually any tolerance level. Of course, the instructions here will result in a potent orange bread that’s sure to knock your socks off, but if you prefer something lighter, then making the change is as easy as diluting the cannabutter with the regular stuff. Coat the whole thing in icing or serve it sliced and dry and revel in the uplifting combination of flavours.
Preparation time: 15 minutes
Cooking time: 50 minutes
Calories: 167 per glazed slice
Servings: 1 loaf
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup plain yogurt
- ¾ cups granulated sugar
- ½ cup raisins (optional)
- 1/3 cup cannabutter
- 1 ½ tablespoon orange zest
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon Himalayan salt
Glaze ingredients (optional)
- 1/3 cup icing sugar
- 1 teaspoon orange juice
- 1 teaspoon lemon juice
- Loaf pan
- Parchment paper
- Large mixing bowls
- Electric mixer
Preheat the oven to 350°F.
Grease a loaf pan and then line it with parchment paper, and grease that too.
Cream the cannabutter with an electric mixer until smooth and fluffy.
Slowly add the sugar to the butter, and then beat the ingredients together on high for 2 minutes.
Now crack 1 egg at a time into the bowl, blending between each one until it’s thoroughly incorporated.
Add the orange zest to the mixture, and then set it aside for now.
In a clean mixing bowl, whisk together the baking soda, baking powder, flour, cinnamon, and salt until these ingredients are well blended.
Switch back to the bowl of wet ingredients and blend the yogurt into the mix.
Add the flour mixture to the wet ingredients in increments until it’s all been incorporated into the batter.
Mix the raisins in with the ingredients, and then pour the batter into the greased pan.
Bake the bread for 45-50 minutes or until it passes the toothpick test.
Allow the bread to cool on a wire rack before moving on to the next step. This may take anywhere from 30-60 minutes at room temperature.
This is the perfect time to add the glaze, so if you’ve chosen to do so, then it’s time to mix all of the icing ingredients together until smooth.
Remove the loaf from the pan, and then drizzle the glaze over top of the bread.
Slice the loaf into 6-10 individual servings and enjoy!
Like most dense bread, this cranberry, orange bread can be stored in the freezer whole (unsliced) for up to 3 months without sacrificing freshness or quality. However, it will need to be defrosted first by leaving it out at room temperature for a few hours or popping it into the microwave to heat in 30-second increments until it’s soft and easy to slice.