Cranberry Bread Season.

This Thankful Thursday, I have cranberries on my mind. Food brings people together.

This quick bread was made with Krusteaz cranberry orange muffin mix. It was good, but it made me miss my own recipe.

.I originally got it as a kid from my favorite children's book, Cranberry Thanksgiving by Wende and Harry Devlin.
I get real psyched every year when the fresh cranberries start appearing in the supermarkets.

I did not chop and freeze extra around Thanksgiving like I should have.

I'm regretting it.

The batch I made last year was with frozen orange juice concentrate. It was fantastic with plain yogurt and cereal.

I always read the Costco Connection magazine. They have great ideas and recipes in there, as well as helpful articles.

One of the better things I ate last year, while traveling.

I love baking for the holidays but only if I know I will have a test audience to share the bounty with me. What are your favorite seasonal eating and baking traditions?

2 cups all purpose flour (preferably organic)
1 cup raw sugar
1 1/2 tsp baking powder (Hain Featherweight is corn free)
1/2 tsp baking soda
1 tsp sea salt
4 tablespoons of olive oil (1/4 cup)
1 bag cranberries, chopped
1 egg OR 1 flax egg; can also sub two tablespoons unsweetened applesauce
¾ cup orange juice. Fresh squeezed is best here. But you can get Simply Orange original orange juice, or make and use orange juice from concentrate without added calcium.

Mix dry ingredients together in your stand mixer bowl. Add oil.

Pulse cranberries in food processor.

Beat one egg with 3/4 cup orange juice. Pour into flour mixture. stir.
Fold in cranberry mixture.

This batter can be baked as muffins (I put my Wilton silicone muffin pan on jelly roll pan), at 350 for 15 mins
or as a loaf for an hour. Your oven mileage may vary.