This bread is delicious. I’ve made it several times and I hope you will, too.
For the Orange Bread you will need:
¼ cup unsalted butter, at room temperature
¼ cup granulated sugar
¼ cup packed brown sugar
2 large eggs
½ cup orange juice
½ teaspoon vanilla extract
2 Tablespoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Confectioners sugar, for serving
For the Cranberry Butter:
½ cup dried cranberries
1 cup orange juice
1 cup unsalted butter, at room temperature
5 Tablespoons confectioners sugar
To make the bread:
Preheat your oven to 350 degrees F.
Cream the butter, brown sugar, and granulated sugar in a large mixing bowl, using an electric mixer. Beat in the eggs, one at a time. Next, mix in the orange juice, vanilla extract, and orange zest.
Add the flour, baking powder, and salt and mix together well.
Butter and flour a 10-inch bundt pan. Scoop the batter into the pan and smooth the top. Bake for 30-35 minutes, or until the sides shrink away from the pan and the center of the loaf springs when you touch it. Cool the pan on a rack for ten minutes, then turn the bread out onto a round platter. Sprinkle it with desired amount of confectioners sugar.
Serve warm or at room temperature with cranberry butter.
To make the Cranberry Butter:
Combine the cranberries and the orange juice in a small saucepan, and bring to a simmer over medium heat. Remove the pan from the heat and allow the cranberries to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine them with the butter and the confectioners sugar and beat with a wooden spoon until smooth and combined. Pack the butter into ramekins or roll into a tube in heavy plastic wrap. Keep in the fridge until needed, then remove from the refrigerator 15 minutes before serving.
Makes 1 ½ cups.