Recently I posted a picture of my cranberry orange quick bread. A lot of people asked me for the recipe, and here it is. It’s an old recipe of mine, and I’ve made some modifications. For example, this recipe calls for 2 cups of flour, but my original had half white flour and half whole wheat. Also, I originally called for fresh cranberries, which are not available right now. I used dried cranberries instead. When you grind up the cranberries and orange peel, make sure to grind enough to produce small pieces, because larger pieces tend to sink to the bottom of the loaf. This doesn’t affect the taste, only the appearance. The oil I used was canola. Although the loaf should be stored in the refrigerator, leftovers taste best when cut into slices and rewarmed briefly in the microwave.
Makes 1 loaf
Peel of one small orange
3/4 cup dried cranberries
2 cups enriched-all purpose or unbleached white flour
1/8 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup orange juice
2 T vegetable oil , a
Scant 3/4 cup sugar
I large egg
- Preheat oven to 325 degrees.
- Oil a 9-inch by 5-inch loaf pan. Cut a piece of wax paper to fit the bottom of the pan, and press into place. Set aside.
- Chop orange peel and cranberries in a food processor, and set aside.
- In a medum-sized bowl, combine the flour, salt, baking soda and baking powder. Stir to mix well. Set aside.
- In a mixer bowl, combine the orange juice and oil. At medium speed, beat in the egg, then the sugar. Add the dry ingredients, and beat in.
- Stir in the chopped orange peel and cranberries
- Pour the batter into the prepared pan and bake on the center rack of the preheated oven for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes corsage clean.
- Cool slightly on a wire rack. Loosen sides of loaf with a narrow metal spatula, and turn the pan upside down. Peel off the wax paper and turn the loaf right side up again on the rack. Cool well before slicing. Store well-wrapped in the refrigerator. Leftover loaf will keep for two or three days. Cut leftovers into slices and rewarm briefly in the microwave.
NY Times & USA Today best-seller, Rebecca York, is the author of over 150 books. She has written paranormal romantic thrillers for Berkley and romantic thrillers for Harlequin Intrigue. Her romantic-suspense series, Decorah Security, is set at a detective agency where agents have paranormal powers or work paranormal cases. She also writes an Off-World series where each story is a science fiction romance taking place on a distant planet in the far future. She also writes the Unbound series for Changeling Press.