Orange-Cranberry Quick Bread
With its fragrant aroma and enticing taste, this bread makes a good breakfast or snack. When cooled completely, it freezes well. Baking for dairy-sensitive folks? Vegan margarine works instead of the butter.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 cup sugar
- 1 cup chopped pecans
- 1 cup fresh or frozen cranberries (no need to thaw)
- 3 tablespoons butter, melted
- Grated rind of 1 orange
- ¾ cup orange juice
- ½ teaspoon vanilla
- 1 egg
Directions
-
Preheat the oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick spray.
-
In a large bowl, stir together the flour, salt, baking soda, baking powder and sugar. Add the pecans and cranberries, and toss gently.
-
In a medium bowl, stir together the melted butter, orange rind and orange juice. Stir in the vanilla and the egg until combined.
-
Add the butter mixture to the flour mixture and stir to combine, but don’t over-mix. Pour the batter into the prepared loaf pan. Bake for about 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan on a wire rack for about 20 minutes, or until you can touch the pan, then turn the loaf out onto the rack and let cool completely before serving.
Recipe courtesy of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.Share this recipe
{ampz:Custom share for module}