Cranberry Orange Bread With Orange Butter |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 16 |
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There are many similar recipes out there for this kind of bread, but I like this particular one because of the butter! Preparation time does not include time for bread to cool or time for butter to chill. Ingredients:
3 cups all-purpose flour |
1 1/2 cups granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon salt, low sodium |
2 tablespoons orange zest |
1 cup orange juice (medium or high pulp) |
3 tablespoons vegetable shortening, melted |
2 eggs, well beaten |
1 1/2 cups pecans, coarsely chopped |
2 cups dried cranberries |
1 lb unsalted butter, room temperature |
2 tablespoons orange zest, finely chopped |
1/3 cup triple sec (or use an equal measure of orange juice) |
Directions:
1. FOR THE BREAD, Preheat oven to 350 degrees F.
2. Grease & flour 8 small loaf pans (2 1/2 x4 x1/2 ).
3. In large bowl, mix together flour, sugar, baking powder, salt, baking soda & 2 tablespoons of zest.
4. Add orange juice, shortening & eggs, stirring until just moistened.
5. Fold in nuts & cranberries.
6. Spoon dough into loaf pans, & bake 30-35 minutes or until golden brown & firm to touch.
7. Remove from oven & cool in pans on wire rack for 5 minutes.
8. Turn loaves out onto wire rack to cool completely.
9. FOR THE BUTTER, in a small bowl, mix butter, zest & Triple Sec until well blended, then refrigerate.
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