Cranberry Orange Bread Recipe with a crunchy-sweet crust

Living in New York, I learned to create new holiday traditions since I couldn't always celebrate with my family back home on the West Coast. So this year, even though we have left NYC and are much nearer to our families, the Covid spike caused us to make the tough decision to stay home and be safe.

So I'm doubling-down on traditions, particularly in the kitchen. In holidays past, Grandma Nancy always had a few loaves of this Cranberry Orange bread in the freezer, ready to serve at a moments notice if someone dropped by for a holiday cocktail or to leave a present or a poinsettia - she'd either serve this, or hand the guest a wrapped package of this frozen bread.  

Before Grandma passed a few years, I had the foresight to photograph as many recipes that I could, knowing I'd want to recreate them someday in my own home.

Yes, this bread freezes well - but holy moly! I've never had it warm out of the oven and that crunchy sweet outside crust is best enjoyed fresh. Doesn't hurt to put a slather of butter across the top, but definitely not necessary - it's totally moist as it is!

Cranberry Orange Bread

2 c. flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

Mix above and set aside

1 egg

2 Tablespoon melted butter

2 tablespoon hot water

1/2 orange juice and zest from 1-2 oranges

Mix together then add:

1 c cranberries

3/4 cup pecans 

Fold in dry ingredients and put in greased bread pan

bake at 325 degrees for 1 hour.