Cranberry Satsuma Bread

Cranberry Satsuma Bread

Each bite of this moist and delicious bread offers the perfect balance of tartness from fresh cranberries and sweetness from Satsuma mandarins. An added bonus is the amazing aromas that will fill your kitchen when you bake this tasty treat.


makes 1 loaf or 12 muffins


6 satsuma mandarins

2 1/2 cups flour

3/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh cranberries, coarsely chopped

2 eggs

1/3 cup olive oil

1/2 cup whole milk



Preheat the oven to 400 degrees F. Spray a loaf pan or muffin tin.

Zest two mandarins, then peel one and slice thinly. Juice remaining mandarins until you have 3/4 cup juice.

In a large bowl, mix together the flour, brown sugar and baking powder, baking soda and salt. Toss in the chopped cranberries and zest, stir to combine and set aside. In a medium bowl, beat the eggs, Satsuma mandarin juice, oil and milk. Fold the wet ingredients into the dry ingredients, being careful not to break the cranberries.

Spoon the batter into the prepared pan or muffin tin. Place the mandarin slices on top of the batter and bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.

Serve warm.


vegetable plate

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