A couple of days ago was a bread baking day. I love to make quick breads. They come together quickly (obviously), but there are so many different varieties to make. My usual standards are banana bread, pumpkin bread, and zucchini bread. This time I made the standard banana bread, but decided to try a couple of new recipes. I made this Cranberry Nut and Boston Brown Bread.
This recipe comes from the fresh Ocean Spray cranberry package. Knowing how tart fresh cranberries are, I was hesitant to put all fresh cranberries in this recipe. So I decided to mix half fresh and half dried cranberries (Craisins), since they’re so sweet. I liked the result, but plan to go straight Craisins next time. Also, the original recipe is made in a full loaf pan, but I like the little mini loaves. They’re cute and the perfect size to go into gift baskets during the holidays. You can use any kind of little pan. Just fill each section half full of batter when ready to bake.
Who wouldn’t love a little gift basket filled with a few different kinds of quick breads with some homemade jellies, honey, or hot tea? Christmas is just around the corner. Get baking!!!
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange juice
- 2 tablespoons vegetable oil
- 1 tablespoon grated orange peel
- 1 egg, well beaten
- 1 1/2 cups cranberries, coarsely chopped (I prefer dried cranberries)
- 1/2 cup chopped nuts
Preheat oven to 350°F.
Grease one 9 x 5-inch loaf pan or mini loaf pans.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
Stir in orange juice, oil, orange peel and egg.
Mix until well blended.
Stir in cranberries and nuts.
Spread evenly in loaf pan.
Bake in large loaf for 55 minutes or mini loaf pans for about 30 minutes or until a toothpick inserted in the center comes out clean.
Cool on rack for 15 minutes.
Remove from pan; cool completely.
Adapted from: Ocean Spray Cranberries