I can bake, too!

July 18, 2010 § 2 Comments

So, I really like to snack on dried cranberries and almonds. I like it so much that I thought it would be a good idea to buy the gargantuan bag of Craisins from Costco. When I realized that I’m not going through them very quickly, I decided to look for some different ways to use them. That’s when I came across this recipe for Cranberry Orange Bread. I love it; my husband loves it. If you have some extra cranberries on your hands, I highly recommend this recipe. (Oh, and by the way, it’s actually not that bad for you either. Bonus!)

2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 egg, well beaten
2 tablespoons melted butter
2 tablespoons hot water
1/2 cup orange juice (I used the juice of two large oranges)
1/4 cup grated orange rind (from the two large oranges)
1 cup fresh or dried cranberries
1/2 cup chopped nuts (I used almonds)

Preheat oven to 325F. Grease a 9-by-5-inch loaf pan or 3 mini loaf pans.

Combine flour, salt, baking powder and baking soda. Add sugar, egg, butter, hot water, orange juice and grated orange rind; mix until moistened.

Fold in berries and nuts.

Spoon into pan and bake 50 minutes (or 35 minutes for mini loaves).

Cool; wrap and refrigerate or freeze.

Optional: I made a glaze of simple syrup and Triple Sec and topped the bread with it. If you prefer a non-alcoholic version of this glaze, you can use some OJ instead.


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