Cranberry Orange Bread/Muffins

Teresa Jacobson

By
@foundmyzen

These are my oldest sons favorite! These freeze really well and can be pulled out thawed to room temp and enjoyed for breakfast on the go or for unexpected company. A holiday favorite! * Cranberry Orange is second from right. Also pictured Lemon Poppyseed, Double Chocolate Zucchini Bread, and Eggnog Bread for which I have also listed the recipes here on JAP.


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Rating:

Comments:

Serves:

2-3 mini loaves

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 c
flour
1 Tbsp
fresh ground flaxseed (optional)
1 c
sugar
1 1/2 tsp
baking powder
1/2 tsp
salt
1 tsp
baking soda
2/3 c
orange juice
1 Tbsp
fresh grated orange peel (about 1 orange)
1/4 c
greek yogurt
1 large
egg
1 1/2 c
fresh cranberries, chopped

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Lightly coat loaf pan, mini loaf pans, or muffin tins with cooking spray.
2
Combine flour, ground flax, sugar, baking powder, salt, and baking soda in a large bowl; set aside.
3
In a separate bowl combine orange juice, orange peel, yogurt, and egg; fold lightly into dry mixture. add cranberries and fold together just until blended. Do NOT over mix!
4
Pour into prepared pan(s) and bake--
standard muffins: about 16-20 minutes
jumbo muffins: about 25 minutes
mini loaves: 30-35 minutes
9x5 loaf: 50-55 minutes
Or until done.
Allow to cool before slicing. These freeze really well!

About this Recipe

Main Ingredient: Flour
Regional Style: American