Tuesday, November 10, 2009

1 Hour : Make It : Cranberry Bread

image by redroko

Mini-loaves of cranberry bread make a festive, delicious gift for a teacher or neighbor. My kids helped me make a batch, then we wrapped the loaves and delivered to couple friends. Here's our recipe for this seasonal favorite.

Cranberry Nut Bread
2 cups flour
3/4 cup sugar
3/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda

1 cup chopped cranberries
1/2 cup chopped pecans or walnuts (optional)

1 Tbsp. orange zest
1 egg
2 Tbsp. canola oil
3/4 cup orange juice

Combine flour, sugar, salt, baking powder, and baking soda. Add cranberries and nuts. In separate bowl, combine egg, oil, juice, and zest. Add egg mixture to flour mixture, stirring until just combined. Spoon batter into sprayed mini-loaf pan (or muffin pan, or 9x5 loaf pan). Bake at 350-degrees for 12-15 minutes (or up to 50 minutes for one large loaf), until toothpick comes out clean. Let bread sit in pan for 5 minutes, then remove to cooling rack.

Notes: I usually use frozen cranberries because they are storable and easy to chop with a food chopper. You could also use a food processor for this step. Orange zest is best fresh, but I keep a bit in my freezer to have ready anytime.

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