Holiday Survival Week ~ Cranberry Orange Bread

Serving brunch around the Holidays is quite common and this quick bread is an easy to bake item which will make your brunch all the more special. 
Our family prefers healthier treats so we always substitute all or most of the all purpose flour in recipes with whole wheat pastry flour, olive oil in place of butter and sea salt is the standard salt in our home.  I usually toss a few finely chopped walnuts into the mix too. We often replace eggs with egg substitute and the recipes are great... Just remember that as long as the amounts remain the same then you should get nice results. Have fun experimenting and take notes to come up with your own unique family recipe!




Marie's Cranberry Orange Bread

Ingredients:
1 cup all-purpose flour
1 cup whole wheat pastry flour (or sifted whole wheat flour)
1 cup Organic Sugar (Sugar or Splenda granulated© works too)
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 egg, lightly beaten at room temperature
1 cup nonfat milk
1/3 cup extra virgin olive oil
1 teaspoon vanilla
1/2 cup coarsely chopped dried cranberries (Craisins©)
1/2 cup coarsely chopped raisins
2 - 3 teaspoons finely shredded orange peel (depends on your preference)
Optional: Orange Glaze

Directions
1. Preheat oven to 350 degrees F. Spray bottom and sides of an 8x4x2-inch or 9x5x3-inch loaf pan with Pam© cooking spray; set aside. In a large bowl, combine flour, sugar, baking powder, salt, and baking soda. Make a well in center of flour mixture; set aside.

2. In a medium bowl, combine egg, milk, oil, and vanilla. Stir in cranberries,  raisins, and orange peel. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). (Optional: Toss in about a 1/4 cup of finely cut walnuts and/or almonds**). Spoon batter into the prepared pan.

3. Bake about 1 hour (start checking at 50 -55 minutes) or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight.

4. Before serving, prepare Orange Glaze. Drizzle glaze over bread. Makes 16 servings.

Optional: Orange Glaze: In a small bowl, combine 1/2 cup powdered sugar and 1 teaspoon finely shredded orange peel. Stir in enough orange juice (1 to 2 teaspoons) to reach drizzling consistency.

**I purchase walnuts and almonds in large bags from Costco© ~ take a cup of each and throw in your blender or food processor, then pulse until it is very finely chopped. I keep this nut combination in a tupperware container to use for baking.  You get the nutty flavor distributed throughout your recipe, however you don't need to use very much so it saves you money and calories.

4 comments:

  1. I love cranberry orange bread and have been looking for a good recipe. This will be our Christmas morning brunch!! Love your blog.

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  2. This recipe sounds great - wish I had some made already. Thanks for the tip about the nut mixture. I will definitely keep that in mind. Do you have a great recipe for Pumpkin Bread?

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  3. Hi Debbie ~ I've posted my Pumpkin Cake/Bread recipe for you...Happy Holidays!

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  4. Wow that bread looks yumho! I could taste it right now! I would like to invite you to submit this recipe to my site
    http://www.whatocook.com/submit_dessert.html

    ReplyDelete