Filled with bright cranberry and citrus flavors, this is a perfect breakfast or make-ahead holiday side!
– All-purpose flour – Baking powder and baking soda – Egg – Maple syrup – Butter – Vanilla extract – Fresh oranges – Orange juice – Fresh cranberries
Place the cranberries into the bowl of a food processor and chop. Transfer to a large bowl. Grate the peel of 1 orange with a fine microplane into the bowl.
Add the rest of the ingredients to the bowl and stir gently to combine. Preheat the oven to 350 degree F and grease a standard 9×5-inch loaf pan with nonstick spray.
Spoon mixture into the prepared pan and smooth the top evenly. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.
Let cool for 5-10 minutes in the pan, then carefully transfer the loaf to a wire rack. Cool completely before slicing.
Serve cold or at room temperature with butter or cream cheese if desired. Try for breakfast or as a side.
Once cooled, store this bread in an airtight container, either sliced or whole, in the fridge for up to 3 days.