From my own table to the teacher's lounge; office parties and church events- this delightful little loaf makes a sweet holiday 'take & share' treat. A sweet hint of orange cradles the tangy bit of fresh cranberries with the option of a nutty crunch. Low in calories (just 116/slice) and big on taste..let's make some Cranberry Bread.
2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Then toss in:
1 cup fresh cranberries
1/2 cup chopped almonds (optional)
In a separate bowl wisk:
3/4 cup orange juice
1 tablespoon oil
2 tsp almond extract (optional)
Heat the oven to 350 degrees and grease a standard loaf pan.
Stir the wet ingredients into the dry just until blended (don't over do it).
Pour the delicious smelling mixture into your prepared loaf pan.
Bake 50 minutes or until the loaf tests done (like a cake- clean toothpick).
Let it cool 5 minutes; remove from pan and cool on a wire rack.
Yield 1 loaf with approximately 16 slices.
Can be made in mini-loaf pans, a bunt, or muffin pans..adjust the cooking time to around 20 minutes for the smaller pans..but the bunt should cook the same amount of time as the loaf.
Note: My parents make this loaf regularly, but adjust it to be diabetic friendly by substituting Splenda for the sugar...still yummy!
I have used dried cranberries with great results..so, use what you have!
Now, who doesn't love a nice warm slice of bread with their cup of coffee? I know I do..so, if you will excuse me..I believe a delicious slice is calling my name!!