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
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Preheat the oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick spray.
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In a large bowl, stir together the flour, salt, baking soda, baking powder and sugar. Add the pecans and cranberries, and toss gently.
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In a medium bowl, stir together the melted butter, orange rind and orange juice. Stir in the vanilla and the egg until combined.
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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.
