Orange Cranberry Bread-variation

November 24, 2008

Orange Cranberry Bread-variation

This is an excellent Thanksgiving day bread, or make it the day
after with any leftover cranberries.

2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fresh squeezed orange juice
1 tablespoon grated orange zest
1 teaspoon ground ginger
2 tablespoons canola oil
1 egg, well-beaten
3/4 cup cranberries
1/2 cup chopped walnuts or pecans

Preheat oven to 375ºF. Grease a 9 x 5-inch loaf pan. Whisk
together flour, baking powder, baking soda and salt in a medium
mixing bowl. Combine orange juice, orange zest, ginger and
sugar and cook in a saucepan over medium high heat for about
10 minutes. Let cool and combine with oil and egg. Pour juice
mixture into dry ingredients and mix until just combined. Spread
evenly in loaf pan. Bake for 45 minutes or until a toothpick
inserted in the center comes out clean. Cool on a rack for 15
minutes. Remove from pan; cool completely.

One Response to “Orange Cranberry Bread-variation”

  1. Barb Novak Says:

    Do the cranberries get folded into the batter with the nuts or do they go into the juice mixture to cook a bit?

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