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Orange Cranberry Bread-variation
This is an excellent Thanksgiving day bread, or make it the day after with any leftover cranberries.
- 2 cups flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup fresh squeezed orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon ground ginger
- 2 tablespoons canola oil
- 1 egg, well-beaten
- 3/4 cup cranberries
- 1/2 cup chopped walnuts or pecans
Preheat oven to 375ºF. Grease a 9 x 5-inch loaf pan. Whisk together flour, baking powder, baking soda and salt in a medium mixing bowl. Combine orange juice, orange zest, ginger and sugar and cook in a saucepan over medium high heat for about 10 minutes. Let cool and combine with oil and egg. Pour juice mixture into dry ingredients and mix until just combined. Spread evenly in loaf pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15
minutes. Remove from pan; cool completely.