Walnuts will do in a pinch, but pecans are better in this recipe.
This makes wonderful mini loaves. Just reduce the baking time to about 23 minutes.
When I want a strong cranberry flavor, I use 2 1/2 cups or more of cranberries.
Notes
Generous mix-ins make tall loaves, so a regular toothpick may not be long enough to test for doneness. I use a piece of spaghetti, a metal skewer, or an extra-long toothpick.
Ingredients
Dry Ingredients
- 2 cups unsifted all-purpose flour, sifted lightly into measuring cup
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
Liquid Ingredients
- 1 egg
- 3/4 cup orange juice (I use Tropicana)
- 2 tbs vegetable oil
- 1/2 tsp orange oil (I use 1/2 of a bottle, which is slightly more than 1/2 tsp)
Mix-ins
- 2 1/4 cups whole cramberries, rinsed drained, and blotted dry
- 2/3 cup chopped pecans
Instructions
Bring the cold ingredients to room temperature
- Measure out the orange juice. Set it on the counter, or microwave it at 50% power for about 35 seconds.
- Make sure the cranberries are room temperature.
- Submerge eggs in lukewarm water until you're ready to use them.
Get cooking
- Preheat oven to 350 degrees.
- Grease 9x5x3-inch loaf pan. Line bottom of pan with parchment paper.
- Combine flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
- Beat egg.
- Add orange juice, vegetable oil, and orange oil to the egg.
- Pour egg mixture into the flour mixture. Stir with a large spoon just until blended.
- Stir in cranberries and nuts.
- Pour into prepared pan. Bake at 350 degrees for 65 minutes or until a tester inserted in the center comes out clean.
- Cool 10 minutes on wire rack.
- Run a knife along the edge to loosen the bread from the pan. Invert bread onto rack and cool completely.
Leave a Reply