Tart Cranberry Orange Bread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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âIâve collected recipes for years,â explains Janet Singleton in Bellevue, Ohio. âThis tart and tasty quick bread has always been a favorite with friends and family.â TIP: FREEZE EXTRA LOAVES TO KEEP ON HAND OR WRAP IN COLORED CELLOPHANE AND RAFFIA FOR PERFECT FALL HOSTESS GIFTS! Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 egg |
1/2 cup orange juice |
1/4 cup butter, melted |
2/3 cup chopped fresh or frozen cranberries |
1/4 cup chopped walnuts |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
2. Transfer to four 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with cooking spray. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Bread may be frozen for up to 3 months. Yield: 4 mini loaves.
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