Wednesday, February 5, 2014
Tart Cranberry Bread
Quick bread, how I love you. Easy to whip up, delicious to eat, adored by everyone as breakfast or a snack. And so many varieties! I love this very unassuming version featuring winter's star berry, the cranberry. This bread disappeared quickly at my house, and no wonder - it's tasty! Tart and sweet all at the same time - have I convinced you to make it yet?
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg, orange juice,
butter and water. Stir into dry ingredients just until moistened.
Fold in cranberries.
Transfer to a greased loaf pan.
Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Behold, the beautiful, easy and delicious quick bread...
One year ago: Chocolate Toffee Almond Bars
Two years ago: Blueberry Breakfast Cake
Three years ago: Rich Mocha Cake
Four years ago: Focaccia Bread
Tart Cranberry Bread
1 1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 egg
1/2 cup orange juice
2 Tbsp. butter, melted
1 Tbsp. water
1 1/2 cups fresh or frozen cranberries, chopped
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries.
Transfer to a greased loaf pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe Source: Taste of Home
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