Cranberry Orange Bread

On one of my visits to Atlanta this summer to see my sister, I had the best piece of Cranberry Orange bread from BreadWinner at the Sandy Springs farmer's market.  It was sweet, moist and so flavorful.  I regretted not buying a loaf that day, but learned I could order them online to be shipped to me.  I have not resorted to that yet, because it makes an already pricey loaf even more expensive, but have had my daughter bring me home three loaves from her recent trip to Atlanta. We got a cranberry-orange, lemon-blueberry and peach.  All were excellent.  I ended up dividing the loaves into thirds and froze the sections separately so we could enjoy them over a longer period of time. Well, all the bread has been eaten and I have no choice but to figure out how to make this bread myself.


 I have become a bit obsessed and want to be able to make this bread myself!  I have been searching for recipes and have tried a few with no luck.   This weekend I baked the best version yet!


 The bread I am trying to recreate is more like cake than bread.  The texture is fine and richer than typical quick breads.  During my research I have found that to achieve this you must have all your ingredients at room temperature and you need to beat the butter and sugar with an electric mixer until they are lightened in texture and color instead of mixing with a wooden spoon.  The Joy of Cooking refers to this as the Creaming Method.
I can now make this bread whenever the craving sets in. Life is good!

Cranberry-Orange Bread *adapted from the Joy of Cooking
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup buttermilk
1/4 cup orange juice
1/4 cup plain yogurt
1 Tablespoon grated orange zest
8 Tablespoons unsalted butter
1 cup sugar
2 large eggs, lightly beaten
1 cup coarsely chopped fresh cranberries


Glaze:
3/4 cup confectioners sugar
1/4 cup orange juice


Preheat oven to 350 degrees. Grease 9 inch loaf pan.   


In mixing bowl add butter and sugar.  Beat on high for 2-3 minutes.
Add eggs and beat to mix.  
Whisk dry ingredients together: flour, baking powder and salt.  Set aside.
In separate bowl, combine buttermilk, 1/4 cup orange juice and zest.
Alternate adding dry ingredients with milk mixture in 2 parts to mixing bowl.  Beat on low speed until incorporated.  Fold in cranberries.


Pour batter into loaf pan.  Bake for 50 minutes until toothpick inserted in center comes out clean. 
While bread is baking, make glaze.  Brush glaze on loaf once it is removed from oven.  Do not wait for it to cool.  Let loaf  cool in pan about 10 minutes before removing it.