Wednesday, March 8, 2017
CRANBERRY ORANGE BREAD
CRANBERRY ORANGE BREAD
¼ cup butter, softened
1 cup sugar
1 egg
1 teaspoon grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup orange juice
1 cup chopped fresh or frozen cranberries
1 cup golden raisins or walnuts – both optional
In a large bowl, cream butter and sugar.
Beat in egg and orange peel.
Combine the dry ingredients; add to creamed mixture alternately with
juice. Fold in cranberries and raisins.
Pour into a greased 9-in. x-in. loaf pan.*
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes;
remove from pan to a wire rack to cool completely. Yield: 1 loaf (16
slices).
*I experienced the bottom of the bread
sticking to the pan. I would suggest using baker's parchment on the
bottom of the loaf pan.
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