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Cranberry-Orange Quickbread DECEMBER 24, 2012 / ADINA BAILEY / 
This is a fantastic quick bread (made with baking soda rather than yeast) that seems like the perfect kind of treat for this time of year. It's the same basic process as making your favorite banana bread or zucchini bread, but the bright flavors of the citrus and cranberries give it a unique personality and great flavor. We liked this recipe a lot, especially because it doesn't rely too much on sugar and fats to give it flavor: it has just enough of each to give a nice moistness and sweetness that help bring out the other flavors rather than drown them out. The cranberries are fairly tart, and there are quite a few of them in the recipe, so if you're not that much of a cranberry fan feel free to reduce the amount in the recipe the first time you try it Enjoy! 
Preheat oven to 350F. Combine flour, sugars, salt, baking soda and baking powder. In a separate bowl, mix the oil/butter, egg, orange juice and marmalade. 
Add the dry ingredients to the wet and mix, then fold in the cranberries. Don't worry about getting all the lumps out of the batter. 
Pour into a greased loaf pan and bake for 55-65 minutes. Remove and cool for a few minutes, then remove from pan to finish cooling. Cranberry-Orange Quickbread Prep time: 15 minutes Ingredients
Instructions
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