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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Very moist, not-too-sweet, with nice little hits of tart from the chopped cranberries. This is from Anna Thomas' The Vegetarian Epicure Book Two Ingredients:
1 cup white flour |
1 cup whole wheat flour |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/4 teaspoon cinnamon |
1/4 teaspoon clove |
1 orange, zest of, grated |
3/4 cup orange juice |
1 large egg |
1/4 cup melted butter |
1 cup fresh cranberries (frozen also ok) |
1/2 cup chopped walnuts (optional) |
Directions:
1. Gather together the flours, sugar, baking powder, soda, cloves and cinnamon into the sifter, and sift into your mixing bowl. I ground cinnamon bark and whole cloves in my coffee grinder, and they tasted and smelled super-good!
2. In another container, mix the orange rind and juice, egg, and melted butter. Stir these wet ingredients into the dry.
3. Coarsely chop the cranberries, or give them a couple of quick whirls in a food processor. Add them to the batter along with the optional walnuts, and mix it all through.
4. Pour into a buttered loaf pan, and bake at 350F for 1 hour, or until a tester inserted in the centre comes out clean. If I don't have a toothpick, I often use a stick of spaghetti for this task. Cool the bread on a rack, and if you're not going to gobble it all down right away (very tempting!) wrap it tightly to store.
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