>> Saturday, September 25, 2010
This cranberry orange quick bread recipe is by guest blogger, Kelly Noble. She is the Relationship Manager for Foodservicewarehouse.com, a foodservice equipment and supply provider thatalso specializes in industry education. She has been an avid wine drinker and home cook for over 8 years and writes the Wine & Dine Blog which focuses on recipes, food trends and favorite wines.
Autumn is officially here which to me means baking season is now in full swing! To kick off my favorite of the cooking seasons I will be sharing with you a recipe that my mom and I used to bake together when I was a little girl, Cranberry Orange bread. This quick bread is both delicious and festive. The perfect gift or keep it and have a tasty homemade breakfast with some tea or coffee.
Cranberry Orange Bread Recipe:
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon Baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup orange juice
Zest from 1 orange
2 Tablespoons melted butter
2 Tablespoons hot water
1 cup chopped cranberries
1 cup chopped pecans (or walnuts)
In a large mixing bowl combine flour, baking powder, soda, salt, and sugar and set aside. In a medium bowl mix beaten egg with orange juice, orange zest, butter and hot water. Be sure to pour the hot water in slowly as you mix so you do not cook the eggs. Fold the flour mixture with the egg mixture until well blended. DO NOT BEAT. Gently fold in cranberries and nuts. Spoon into a greased 9”x6” bread pan or greased muffin cups. Bake at 325 degrees for 60 minutes for the loaf and 30-35 minutes for the muffins; test center with a toothpick before removing. Allow the bread to cool for 15 minutes before removing from pan.
Nice, simple and yummy, your cranberry orange quick bread is ready to enjoy!
If you like this recipe, you may also enjoy Cranberry White Chocolate Biscotti Recipe.