Cranberry Tangerine Bread

 Tim Dineen

A take on a basic Cranberry Orange bread.

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cubes butter, cut into pieces
  • 1 tbsp orange zest
  • 1 1/4 cups fresh tangerine juice
  • 1/4 cup Cointreau
  • 2 eggs
  • 2 cups coarsely chopped fresh cranberries
  • 1 cup chopped walnuts

Preheat oven to 350°.

In a food processor, mix together the flour, sugar, baking powder, baking soda, salt, and butter until the mixture resembles coarse meal. Place in mixing bowl. In a measuring cup whisk together the zest, the juice, Cointreau, and the eggs. Add the mixture to the flour mixture and stir the batter until it is just combined – don’t overmix. Stir in the cranberries and walnuts and spread evenly into two well-buttered 9×5 standard loaf pans.

Bake the bread in the middle of the oven for 1 1/4 hours, or until a tester comes out clean. Cool the bread about 15 minutes in the pan and then remove and cool completely on racks.

Serve plain or top with powdered sugar or icing glaze.