cranberry orange bread…

December 23, 2008

The taste of cranberries and oranges always reminds me of the holidays. this sweet cranberry orange bread has amazing flavor, and could definitely be a last minute christmas treat for friends and neighbors.
{cranberry orange bread}
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ginger, Ground
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, Ground
1/3 cup butter, softened
1 cup sugar
1/2 tsp pure almond extract
2 teaspoons grated orange peel
1/2 cup orange juice
2 tablespoons frozen orange concentrate
2 eggs
1 cup coarsely chopped fresh cranberries
1/2 cup toasted slivered almonds (optional)
2 tablespoons flour [to mix with cranberries to keep them from sinking in batter]
1. Preheat oven to 350°F. Mix first 6 ingredients in large bowl; set aside.
2. Beat butter, sugar and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice, concentrate, and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Mix cranberries with 2 tbsps of flour. Gently fold in cranberries and almonds. Divide batter evenly among 3 greased 5 1/2×3-inch mini-loaf pans.
3. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain.
To prepare in 9×5-inch loaf pan: Pour batter into 1 greased 9×5-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
Slicing Tip: For easier slicing, wrap bread in plastic wrap and store overnight before slicing.

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