I like to use fresh cranberries with this bread, but feel free to use what you have. Frozen or dried cranberries will work as well. I chop the cranberries in a food processor, or you can chop them by hand. I chop all the cranberries except for a hand-full that I save to add to the top, which is optional.One medium orange will usually yield enough zest and juice for this recipe.Testers really like this moist, but if you're finding it too moist reduce the orange juice by half.I used an 8 x 5-inch (20.3 x 12.7-cm) loaf pan for this recipe and lined the bottom and long sides with parchment paper (see photo). I would at least line the bottom of your pan with parchment paper to make clean-up easier.These also happen to make great muffins. They will yield about 8 to 10 muffins and finish baking in about 25 minutes, or until a toothpick inserted in the center comes out clean.
Servings: 8servings or one loaf
1/3cup maple syrupor honey
2tablespoonsolive oilor other oil
1/4cuporange juicefresh or other
1cupfresh cranberriesor frozen, lightly chopped or pulsed in a food processor