Cranberry Orange and Carrot Bread

     After the mild days for this time of year, we have been smacked down with a blistering cold.

     I hate being cold.

    I was born in January, yet it's the worst time of year in my opinion. Go figure!

   There is one thing I like about Winter. The only thing I look forward to when it's 20 degrees outside.

   It's my afternoon tea. I love my steaming hot cup of tea! My favorite flavor is peppermint but a traditional black one with a slice of lemon will make me happy too. :) 

   I do start with coffee every morning, despite the season, but every Winter afternoon - I have tea.

   I wanted to make a sweet bread that would go well with my tea. Aaaaaand because it's January, and we are supposed to have healthy food ( who said that? ), or at least healthier, I came up with this combo: carrots, orange and of course cranberries. ( Didn't you know I still have 5 bags of cranberries in my freezer? ).

   To really get the orange flavor through, I grated zest from two oranges. It was perfect!

   Knowing that I could ( and probably will ) inhale a whole loaf myself, I decided to make a double recipe - for two loafs. Hey, you can always share with your neighbors! :) Right?

   Anyhow, if you enjoy an afternoon with a cup of something hot ( be it tea or coffee ), you need this bread to go with it. Trust me, you do.

Cranberry Orange and Carrot Bread

makes 2 loafs

3 1/2 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 1/2 c grated carrots
zest of 2 oranges
1 cup of frozen cranberries ( cut big ones in half )
1 c sugar
4 eggs, slightly beaten
1/2 c canola oil
1/4 c milk

Preheat your oven to 350 degrees. Grease your loaf pans with shortening or spray with cooking spray.
In a large mixing bowl, whisk dry ingredients together ( flour, baking powder, soda, salt and cinnamon ).
In a medium mixing bowl, combine the rest of ingredients and mix by hand using wooden spoon or spatula.
Add the dry ingredients to the wet ingredients. Mix gently, do not over mix.
Divide batter among your prepared pans. Bake 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Cool for few minutes in a pan and then invert onto a cutting board. Cool completely before cutting.

Do you have a favorite tea flavor?
What do you like to have with your tea?

Please, feel free to share!