Retro Cranberry Orange Bread

A cool October morning is the perfect time for this easy to make retro recipe. I remember back in the 1980's when baking quick breads in cans (yes, recycled cans that soup or vegetables came in) was all the rage for nice little Christmas gifts. I think that's the last time I baked cranberry orange bread, and I'd forgotten just how delicious it is.

I did a quick internet search and there are only a couple of posts about baking bread in a can. I may have to save some cans and reintroduce this baking method. Could become a trend again this Christmas. Ha!

I once again referenced my 1989 edition of the Betty Crocker cookbook for this recipe.

This recipe is especially simple since all the dry ingredients can be prepped together. I used the food chopper for the cranberries and zested an entire orange.

In my oven the bread baked for 55 minutes. I let it cool in the pan for 10 minutes before removing to cool fully on the cutting board.

With the remaining half-stick of butter, I made a delicious orange-butter for topping the bread.

Orange Butter

1/4 c. butter, softened and cut into small pieces

3 Tbsp. powdered sugar

1 tsp. orange juice

1 tsp. granted orange zest

1. Using electric mixer, whip butter until fluffy.

2. Add powdered sugar, orange juice and orange zest, blend until smooth. Taste and add more sugar or juice as you desire.

3. Use a small scoop to shape the butter into balls. Store in a covered container. Refrigerate until ready to use.

Once fully cooled, slice the bread, top with orange butter and enjoy!

Note: I put the leftover cranberries and orange zest is freezer bags to freeze for future use.