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| Recipe Categories >> Breads |
Cranberry-Orange Bread |
INGREDIENTS |
• 3 medium oranges
• 1 beaten egg
• 2 tablespoons cooking oil
• 2 cups all-purpose flour
• ¾ cup sugar
• 1½ teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup coarsely chopped fresh or frozen cranberries
• ½ cup chopped nuts
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METHOD |
Oven 350°
Finely shred peel from 1 orange; reserve peel. Squeeze juice from all oranges. Measure ¾ cup of the juice; reserve remaining orange juice.
In a mixing bowl combine the ¾ cup orange juice, 1 teaspoon of the shredded orange peel, egg, and cooking oil.
In another mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda. Add orange juice mixture to dry ingredients; stir just till moistened. Fold in chopped cranberries and walnuts.
Turn batter into a lightly greased 8x4x2-inch loaf pan or three 6x3x2-inch loaf pans.
Bake in a 350° oven for 50 to 60 minutes for a large pan (30 to 40 minutes for smaller pans) or till a wooden pick inserted near center comes out clean.
Cool in pan 10 minutes; remove from pan. Cool thoroughly on a wire rack.
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NOTE |
Makes 1 large loaf, or 3 small loaves.
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