One of my all time favorite things when I travel aside from sleeping in, is ordering breakfast from room service. There’s just something about lifting the silver dome to see what yummy morsels await my consumption. To me there is nothing better than a lovely basket of fresh-baked croissants with seasonal preserves — their buttery aroma filling the room, or a platter of perfectly cooked bacon (yes!!!), slices of amazing french toast and a cup of espresso to ease in to the day. But like most people, my mornings are typically grabbing a quick breakfast on the run. I recently baked a loaf of cranberry orange bread and the aroma in the house was heavenly. I usually keep a loaf or two in the freezer ready to be defrosted in the evening and enjoyed for breakfast… a slice or two can make a hectic morning a bit more special.
poached egg with fresh herbs
To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain.
cranberry orange bread
recipe: cranberry orange bread makes 15 servings
prep time: 25 min
cook time: 35 min
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, ground
1/3 cup butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 teaspoons grated orange peel
1/2 cup orange juice
1 cup coarsely chopped fresh cranberries
Preheat the oven to 350 degrees F.
Mix first 5 ingredients in a large bowl and set aside
With electric mixer, beat butter, sugar and vanilla on medium speed until light and fluffy.
Add orange peel, orange juice and eggs; mix well.
Gradually add flour to mixture mixing just until moistened.
Pour batter into greased 9-in. x 5-in. x3-in. loaf pan
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes; remove from pan to a wire rack and cool completely.
tip: for easier slicing, wrap bread in plastic wrap and store overnight before slicing.