Friday, 14 August 2009

Cranberry Orange Bread

This is one of my favourite quick breads to make. Very moist and full of flavour. It's also a great way to use some of the cranberries that I hoard in my freezer year round.

2 cups Flour
1 cup Sugar
1 ½ tsp Baking powder
1 tsp Salt
½ tsp Baking soda
½ cup Margarine or butter
1 tsp Freshly grated orange zest
¾ cup Orange juice
1 Egg
1 ½ cups Fresh (or frozen) cranberries, coarsely chopped (or you can leave them whole)
1/3 cup Walnuts, finely chopped (optional)

Preheat oven to 350F.

In a large bowl, blend together flour, sugar, baking powder, salt, baking soda and margarine with a pastry blender until the mixture resembles coarse crumbs.

In a small bowl, whisk together the zest, orange juice and the egg. Add to the flour mixture, and stir until batter is just combined. Stir in the cranberries and walnuts.

Transfer batter to a well-greased 9x5” loaf pan. Bake in the middle of the oven for 1¼ hours, or until tester comes out clean. Let bread cool in the pan for 20-25 minutes before turning out onto a cooling rack.

Tip: It's easier to chop the cranberries while they are still frozen. I use a chef's knife or
you could try throwing them into your food processor but you may not get nice big even chunks that way.

From: (originally from Gourmet magazine – Oct 1991)

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