Cranberry, Carrot and Orange Bread

One of the imported ingredients I always buy around this time of year is cranberries.  There is just something about these miniature edible cranberry baubles that sings festive holidays. 

Around this time of year, like many I like to experiment with cranberries and make muffins, biscuits and scones,  however there was one cranberry pudding that always featured on my Christmas table: 'Cranberry, Orange and Almond Pudding'.  Its really a warm and seasonal version of Bakewell Tart and we like it with thick custard - but sadly it was not made this year.   As there was only the two of at the table for Christmas dinner, I went for something that would keep and eat well  over the week - Cranberry, Carrot and Orange Bread. 

Its good and after finishing writing up this post, I will be helping myself to a generous slice.

I made a version of this Cranberry Bread a couple of years ago; and found it quite delightful. I like how the cranberries burst, piercing the loaf with their vibrant juices. This bread is enhanced further with specks of carrot, which not only gives it colour, but sweetness next to the sharp tartness of cranberries. The orange juice is there, but ever so subtle.

Cranberry , Carrot and Orange Bread
Makes 2lb Loaf

Ingredients
260g/2 cups plain flour
155g/¾ cup caster sugar
1½ teaspoon baking powder
1 teaspoon salt
½ teaspoon bicarbonate soda
60ml/¼ cup vegetable oil
1 egg
180ml/¾ cup Orange (or Clementine) Juice
115g/1 cup fresh or frozen cranberries
1 large carrot, grated

Method
In a large bowl, combine the flour, sugar, baking powder, salt and soda.
In another bowl, whisk the egg with the juice and then stir into dry ingredients just until blended. Stir in the cranberries and grated carrot until evenly distributed.  Carefully spoon the batter into a greased 2lb loaf pan.
Bake at Gas mark 4 for 50 minutes to an hour or until a toothpick inserted near the centre comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.