Ready for a fruity masterpiece? 

With a crackle and a gust of cold air, it's suddenly that cheery time of year. Fresh cranberries are in abundance, citrus sales fill the shops, and every twinkling light makes the night feel just a bit warmer. Cozy up in your kitchen, put little hands to work, and you'll soon be cutting into a fresh loaf of the zestiest cranberry orange bread you or the kids have ever had.

Directions

1. Preheat the oven to 350F and grease a standard loaf pan with nonstick spray.
2. Place the cranberries into the bowl of a food processor and chop. Transfer to a large bowl.
3. Grate the zest of 1 orange with a fine micro plane into the bowl.
4. Add the rest of the ingredients to the bowl and stir gently to combine.
5. Spoon mixture into the prepared pan and smooth the top with a spatula. Bake for 45-50 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.
6. Let cool for 5-10 minutes in the pan, then carefully transfer the loaf to a wire rack. Cool completely before slicing. Serve cold or at room temperature with butter or cream cheese if desired.

Nellie's Notes

To store, keep bread in an airtight container in the fridge for up to 3 days. To freeze, let the loaf cool completely, then wrap with foil. Place into a zip top gallon freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.