The first time I saw this recipe, I was immediately in love.
The cranberry orange is perfect for fall, and it comes together so quickly that you can make a batch ahead of time and then freeze it in the freezer for a couple of weeks.
I even went as far as to make my own cranberry and orange bread to share with friends and family.
When it comes to making homemade bread, this one definitely takes the cake.
It’s incredibly simple and tastes just like it.
It tastes like a baked version of my favorite bread.
I can’t wait to get it into my kitchen!
Recipe notes The recipe calls for 3 1/2 cups whole wheat bread flour, 2 tablespoons of brown sugar, 1 tablespoon of cinnamon, and 1 teaspoon of salt.
The recipe makes 4 1/4 cups.
If you are making homemade cranberry or orange bread, you can reduce the recipe to 3 cups and freeze for up to two weeks.
For this recipe I used the following recipe from The New York Times.