Good morning, dear readers!
I'm back today after promising to share this recipe last Friday. That did not happen...obviously. We ended up getting a new internet service on Thursday night and didn't get it fully hooked up until Friday evening. Then the weekend just kind of got away with me...so here I am. Finally sharing this yummy recipe!
As I mentioned in my teatime post last week, this truly is the perfect autumnal bread. The combination of orange and cranberry really can't be beaten and the addition of pecans (or walnuts if you prefer) really sends it over the top. We love quick breads in our home...both the baking and eating of them. So this recipe is a well-loved favorite for our family. I also love giving a loaf of quick bread as part of a Christmas gift, or a "just because" gift in the autumn or winter months. Nothing says cozy and comfort like a loaf of home-baked scrumptious bread. And the flecks of red sprinkled throughout this bread makes it feel extra special and festive!
So I do hope you'll give this one a go!
Life is not a science, but an art.
This used to be better understood.
~ E.H. Looney ~
Cranberry Orange Nutty Bread
1 bag of fresh cranberries
zest of 2 oranges
4 cups unbleached all-purpose flour
3/4 cups pure cane sugar
3/4 cups brown sugar
1 tsp. baking soda
3 tsp. baking powder
2 tsp. salt
1/4 cup canola oil
1 1/2 cups orange juice
2 eggs, beaten
1 cup chopped pecans or walnuts
In a food processor, pour the entire package of fresh cranberries and pulse until it ends up in tiny bits. You could also do this by hand, but it is so much easier and less messy with a food processor. Set aside.
In a large mixing bowl, stir together the flour, baking soda, baking powder and salt. Add in the pure cane sugar and brown sugar and mix again. In a measuring cup, combine the orange juice, eggs, oil and orange zest. Pour into the dry ingredients and be sure to mix thoroughly, scraping the bottom of the bowl well. Gently fold in the cranberry bits and chopped nuts until everything is completely mixed together.
Pour into mini loaf tins that have been sprayed with nonstick spray. Bake at 350*F for 40-50 minutes or until a toothpick inserted in the center comes out clean. Allow the loaves to cool a bit before turning them out onto a cooling rack to cool completely.
Slice and serve just as they are...nothing extra is needed, except a cup of tea or coffee, of course.
And do be sure to share with your dearest ones, too!
(Note: You can freeze these for a later date, just simply double wrap in plastic wrap and stick several loaves in a gallon size baggie.)
Happy baking, friends!
Do let me know what you've been baking in your kitchens...I would love to hear!
See you all on Wednesday for this week's seasonal teatime!
♥