I don’t know if anyone has ever spent what seems like a lifetime looking for a really good (dare I say…) the BEST Cranberry Orange bread…like I have but I was super excited when my cousin brought this to me for a Christmas present. She gave it out as neighborhood gifts (we live in the same neighborhood) and since then the whole neighborhood has started making it. It is so delicious, so orange, and so cranberry. I’ve even made it lower fat by adding in beans from my food storage instead of the oil and it was still oh so delicious.
FOOD STORAGE CRANBERRY ORANGE BREAD
2 c. flour (try using at least 1/4 c. whole wheat flour)
1 c. sugar
1 1/2 t. baking powder
1 t. salt
1/2 t. baking soda
3/4 c. orange juice
2 T. veg. oil (or bean puree)
1 T. grated orange peel
1 egg, well beaten (1 T. dry egg powder +2 T. water)
1 1/2 C. fresh or frozen cranberries (chopped)
1/2 c. chopped nuts (optional)
Preheat oven to 350. Grease pan. Mix dry ingredients in medium bowl. Stir in OJ, peel, oil and egg. Mix til well blended. Stir in cranberries and nuts. Spread evenly in pan. Bake til toothpick comes out clean (about 55 minutes for a 9×5 pan). Cool on rack 15 minutes remove from pan; cool completely. Glaze. If you want to bake it in a Bundt pan, double the recipe and cook about 10 minutes longer.
Orange Glaze
1 lb. powdered sugar
1/4 c. OJ
1 t. grated orange peel
2 T. softened butter (or 1 stick for frosting)
Is that cups for the cranberries?
If I wanted to make this in small loaves, how should I alter the baking time? Thanks.
I made this recipe and it tastes good! I did have to use a whole cup of OJ because the batter seemed dry. And also only cooked it for 40 minutes in a 9×5 in pan.