When some people get stressed, they withdraw and hide away in a corner, others like to complain about how busy they. Personally, I either run or bake. Since I ran 6.5 miles yesterday, I figured tonight it was time to put some loaves in the oven (not my oven people, get your mind out of the gutter).
The chilly weather led me to buy cranberries yesterday. That of course left me with a bag of cranberries in my fridge (really, I never buy cranberries except at Thanksgiving!) After a quick kitchen inventory and recipe investigation, Cranberry-Orange-Nut Bread seemed like the perfect Fall recipe. It also gave me an excuse to try out the mini-loaf pans I bought recently.
Cranberry-Orange-Nut-Bread
- 2 c. flour (I used 1 c. white and 1c. whole wheat)
- 1 c. sugar
- 1 1/2 tsp baking powder
- 1/s tsp baking soda
- 1 1/2 c. cranberries
- 2 tbsp vegetable oil
- 1 egg, beaten
- 1 tbsp orange zest
- 1/2 chopped nuts (I used pecans)
- 3/4 c. orange juice**
- Pre-heat the oven to 350°F and grease the pans
- Combine the flour, sugar, baking powder and baking soda together
- Add the beaten egg, oil, orange zest and juice, stir
- Mix in the cranberries and nuts
- Pour into the pans and bake ~55 minutes (~30 minutes for the mini loaf pans)
I know you’re not supposed to cut bread while still warm…but it is delicious that way!
**Ok, I didn’t actually have 3/4 c of orange juice because I only had one orange and no juice in my apartment. I was able to squeeze out approximately 1/2 cup of juice and then supplemented with 1/3 cup of milk and the recipe came out fine.
