Guest guest Posted November 20, 2008 Report Share Posted November 20, 2008 Now I promised to post this recipe a while back but due to computer headaches and an uphill fight to dig the recipe out again, I didn't get the chance to till now. The recipe is simple enough and straight forward. You can easily introduce a lot of variations as well. It also doubles up easily enough ;-) Dennis Cranberry Bread 2 (Two) Cups of sifted all purpose flour 1 (One) Cup of sugar 1 ½ (One and one-half) teaspoons baking powder 1 (One) teaspoon salt ½ (one-half) teaspoon baking soda ¼ (one-quarter) cup butter or margarine 1 (One) egg beaten 1 (One) teaspoon grated one peel (I tend to guesstimate this and use a zester) ¾ (three-quarters) cup of orange juice (Fresh squeezed is best but any will work) 1 ½ (One and one-half) Cups of Golden Raisins (I usually mix regular and golden raisins or golden raisins and currants) 1 ½ (One and one-half) Cups of fresh cranberries (According to the recipe you can use frozen, but I haven't tried it. And yes, this does mean chopped by hand lol. Lots of work, but well worth it.) Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange juice, and orange peel all at once, stir just until the mixture is evenly moist Fold in the cranberries and raisins Spoon into a greased 9 " X5 " X3 " loaf pan. Bake in a preheated oven at 350 degrees Fahrenheit for 60 to 70 minutes (approximately) or until a toothpick inserted in the center comes out clean. Remove from pan and cool on a wire rack. This is a wonderful fall recipe that I've made over the years. I personally tend to use a bit more of the raisins and cranberries than called for but that's up to taste. What I do is instead of 'chopping' the cranberries as such, I slice them into thin rounds. It does take a while but hey anything worth while requires a little effort. The recipe should adapt fairly well using an egg substitute, but I haven't tried that yet. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2008 Report Share Posted November 20, 2008 Mmmm... love cranberry orange bread, but don't like the mixes. Will try this one this weekend! Thanks! Audrey S. On Thu, Nov 20, 2008 at 1:15 PM, DennSedai <DennSedai wrote: > Now I promised to post this recipe a while back but due to computer > headaches and an uphill fight to dig the recipe out again, I didn't get > the chance to till now. > > The recipe is simple enough and straight forward. You can easily > introduce a lot of variations as well. It also doubles up easily enough ;-) > > Dennis > > Cranberry Bread > > 2 (Two) Cups of sifted all purpose flour > > 1 (One) Cup of sugar > > 1 ½ (One and one-half) teaspoons baking powder > > 1 (One) teaspoon salt > > ½ (one-half) teaspoon baking soda > > ¼ (one-quarter) cup butter or margarine > > 1 (One) egg beaten > > 1 (One) teaspoon grated one peel (I tend to guesstimate this and use a > zester) > > ¾ (three-quarters) cup of orange juice (Fresh squeezed is best but any > will work) > > 1 ½ (One and one-half) Cups of Golden Raisins (I usually mix regular and > golden raisins or golden raisins and currants) > > 1 ½ (One and one-half) Cups of fresh cranberries (According to the > recipe you can use frozen, but I haven't tried it. And yes, this does > mean chopped by hand lol. Lots of work, but well worth it.) > > Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. > > Cut in butter until mixture is crumbly. > > Add egg, orange juice, and orange peel all at once, stir just until the > mixture is evenly moist > > Fold in the cranberries and raisins > > Spoon into a greased 9 " X5 " X3 " loaf pan. > > Bake in a preheated oven at 350 degrees Fahrenheit for 60 to 70 minutes > (approximately) or until a toothpick inserted in the center comes out > clean. > > Remove from pan and cool on a wire rack. > > This is a wonderful fall recipe that I've made over the years. I > personally tend to use a bit more of the raisins and cranberries than > called for but that's up to taste. What I do is instead of 'chopping' > the cranberries as such, I slice them into thin rounds. It does take a > while but hey anything worth while requires a little effort. > > The recipe should adapt fairly well using an egg substitute, but I > haven't tried that yet. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2008 Report Share Posted November 22, 2008 Glad to share it. Like I said I've used it for many years and it's always a delight. I expect it could easily be done as muffins too. Not sure yet, but it's on my list of ideas to try out. Dennis Quote Link to comment Share on other sites More sharing options...
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