Orange Cranberry Bread
|Fresh cranberries||6 Ounce (1 1/2 Cups Or 185 Grams)|
|Grated orange zest||2 Tablespoon (Of 1 Orange)|
|Sugar||8 Ounce (250 Grams Or 1 Cup)|
|All purpose flour||7 1⁄2 Ounce (1 1/2 Cups Or 235 Grams)|
|Yellow cornmeal||2 1⁄2 Ounce (1/2 Cup Or 75 Grams)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon (Bicarbonate Of Soda)|
|Unsalted butter||3 Tablespoon (At Room Temperature)|
|Egg||1 , lightly beaten|
|Fresh orange juice||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
|Water||4 Fluid Ounce (1/2 Cup Or 125 Milliliter)|
Preheat an oven to 325°F (165°C).
Position a rack in the middle of the oven.
Butter an 8 1/2-by-4 1/2-by-2 1/2-inch (21-by-11-by-6-cm) loaf pan.
Sort the cranberries and discard any soft ones.
Coarsely chop them and place in a small saucepan over low heat.
Add the orange zest and 1/2 cup (4 oz / 125 g) of the sugar and heat slowly just to a simmer, stirring to dissolve the sugar.
Set aside to cool.
In a bowl stir together the flour, commeal, salt, baking powder and baking soda.
In a separate bowl combine the butter and the remaining 1/2 cup (4 oz / 125 g) sugar.
Beat until light and fluffy, about 3 minutes.
Beat in the egg.
Stir in half of the flour mixture, and then the orange juice and water.
Stir in the remaining flour mixture and then the cooled cranberry mixture.
Do not overmix.
Spoon the batter into the prepared loaf pan.
Place in the oven and bake until a toothpick inserted in the center of the loaf comes out clean, 55-60 minutes.
Remove from the oven and let rest for 5 minutes.
Turn out onto a wire rack and let cool.
Slice and serve.