Saturday, July 7, 2012

Cranberry Orange Bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch of salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries (rinsed and drained)
1/2 cup pecans, coarsely chopped (optional)
1/4 cup margarine, softened
1 cup white sugar
1 egg
3/4 cup orange juice

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, *cranberries, and pecans. Set aside. * I rinse my cranberries and drain them on a paper towel so that the color doesn't run so much in my bread batter.  You never know who is allergic to nuts so if this is a gift, you may be better off skipping the pecans...the bread is still wonderful without them!

In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.

Bake for 45 mintues to an hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool.   I let mine cool completely then sprinkle with powdered sugar. 

Wrap in cellophane, tie with a pretty ribbon and deliver!

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