25 Nov 2014
Makes 2 loaves Love this holiday bread! It has a fresh sweet/tart taste of cranberries and citrus but is not overly sweet. It’s a refreshing change from most holiday cookies, candies and pies. Don’t know where I found this recipe – I’ve been baking it far too many years to remember – but it’s one I use as soon as the fresh cranberries show up in the fall. I generally use walnuts, but pecan work just as well. And this bread lightly toasted is excellent. You can also make 4 small/mini loaves if you want. Just adjust the baking time accordingly and rotate the pans in the oven at least once during baking.
4 cups flour
1-1/2 cups sugar
2-1/2 tsp baking powder
2 tsp salt
1/2 tsp baking soda
Juice and zest of 2 medium oranges
3 Tbsp Canola oil
2 eggs – well beaten
1/2 to 1 cup chopped walnuts
1 lb package of fresh cranberries – washed, snipped/chopped (quick pulse in your food processor works here)
Heat oven to 350º and grease/spray 2 loaf pans
Sift flour into a large bowl and whisk in the sugar, baking powder, salt and baking soda until mixed.
In a 2 cup measuring cup combine the juice, zes and oil. Then add enough water (or additional orange juice) to make 1-1/2 cups altogether. Stir in the beaten eggs.
Add the flour mixture and stir just until moistened. Then stir in the nuts and cranberries. Spoon the mixture into the pans and carefully even out the top.
Bake 1 hour or until lightly browned and done (check with a toothpick – it should come out clean)
Cool on a rack and then carefully remove from the pans.