Orange Cranberry Tea Bread

There are two ways to make this tea bread. The first (method 1) is more labor intensive, takes longer but has a more intense orange flavor, and cake-like texture. The second (method 2) is much quicker, does not use an egg, has a lighter orange flavor, and is more bread like. Both ways make a very delicious loaf bread that you can enjoy, slathered with butter, with tea or coffee.
Method 1
Ingredients
1 stick or 4 ozs butter
2/3 cup water
1 teaspoon loose tea or a tea bag
1 egg
1/3 cup orange puree (as prepared below)
6 ozs dried cranberries
4 ozs granulated sugar (white not brown)
9 ozs self-rising flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup dark chocolate chunks
Directions

1. Wash the whole orange carefully ( I try to use only organic, and the smallest one I can find). Trim about 1⁄2" from the tops and bottoms of oranges. Cover with water in a saucepan and bring to a boil. Drain. Repeat boiling process twice more with fresh water. Again, cover the orange with cold water.  Bring the water to a rolling boil, lower the heat, and simmer with the cover on for about 1- 1 1/2 hours. Don’t try to rush this part as the prolonged boiling minimizes the bitterness of the skin and pith. Tip: I used a pressure cooker to do this in 30 minutes. Remove from heat but don’t flash cool, let it cool naturally until the pressure has dropped, and it is safe to open. Allow the orange to cool. The orange is “cooked” when the rind gives easily when pierced with a fork. This step can be done the day before and the puree kept in the fridge until ready to use. Remove the center, and seeds if any. Puree in a small blender. Set aside to cool. I freeze any leftover puree (if any) for future recipes.

2.  Brew the tea in 3/4 cup boiling water. Pour over dried cranberries, and orange puree. Leave to soak for about 1-2 hours.

3. Mix together flour, baking soda and powder, chocolate chunks, spices, and salt. Set aside

4. Cream butter and sugar together until fluffy. Add egg and beat well. Mix in tea and fruit mixture, then add the flour mixture all at once. Mix at low speed or by hand until just combined.

5. Pour into a greased and floured 2 lb loaf tin (I line the bottom with a piece of parchment paper). Bake in 350 degree Fahrenheit oven for 1-1 1/4 hours or until a cake tester inserted in the center comes out clean. Cool in tin for 10 minutes before turning out. 

Method 2

Ingredients

1 stick or 4 ozs butter

1 cup water

1 teaspoon loose tea or a teabag

6 ozs dried cranberries

4 ozs granulated sugar

9 ozs self rising flour

zest of 1 orange

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 cup dark chocolate chunks

Directions

1. Brew the tea in 1 cup boiling water. Add this to the dried cranberries, butter, and sugar. Bring to just below boiling, stirring constantly. Remove from heat, add the grated orange zest, and allow to cool to room temperature. 

2. Mix together the flour, baking soda and powder, spices, and salt. Add the tea mixture to this, and mix until just combined. Mix in the chocolate chunks.

3. Pour into a greased and floured 2 lb loaf tin (I line the bottom with a piece of parchment paper). Bake in 350 degree Fahrenheit oven for 1-1 1/4 hours or until a cake tester inserted in the center comes out clean. Cool in tin for 10 minutes before turning out.