Joey's Cranberry Orange Bread
|Categories:||Breads, Sweet Breads|
|Collections:||Food on the Run|
|2 c||all purpose flour|
|1 1/2 tsp||baking powder|
|1 tsp||ground ginger|
|1/2 tsp||baking soda|
|1/4 tsp||ground nutmeg|
|1/3 c||softened butter|
|2 tsp||orange zest|
|1/2 c||orange juice|
|1 c||chopped fresh/frozen cranberries*|
|1/2 c||toasted slivered almonds|
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DirectionsPREHEAT: oven to 350*F
Mix flour, baking powder, ginger, soda, salt and nutmeg in a large bowl.BEAT: together: butter, sugar, and vanilla until light and fluffy.
ADD: zest, OJ and eggs. Mix wellGradually add to flour mixture until just moistened. Gently stir in cranberrys and toasted almond slivers.YIELD: This will make 3 mini loaves or 1 large.
PREPARE: pan with baking spray, or grease and flour.
POUR: into prepared 3 mini loaf pans or 1 large loaf pan.
BAKE: minis 35-40 min full loaf 60 minTIPS: Whole fresh Cranberrys will keep in the freezer, so buy extra to take you through those long winter months.
To use dried cranberrys (Craisins) Cover 1 Cup of craisins with 2 C boiling water. Cover, steep 15 min. drain and add to mix.
SPICES;nutmeg isn't one of my fave spices I sometimes sub cinnamon or skip entirely