I'm sure everyone is being reminded of how much they LOVE the holidays. Well, there is nothing that brings me more warm feelings and "Oh, I'm so excited for the holidays" then when I think of oranges and cranberries. Today I finally had all the ingredients to make my favorite holiday sweet bread. The smell, taste, everything is exactly what recalls all my feelings for the upcoming Thanksgiving and Christmas traditions. I just wanted to share the recipe with you all. It really comes on the bag of Ocean Spray Cranberries, so it's not extra special other than it is fantastic!!
Cranberry Orange Bread
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons vegetable oil
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts (OPTIONAL for nut lovers...I am not a nut lover!)
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. (or 4 mini loaf pans)
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean (about 35 minutes for 4 mini loaf pans). Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices)-(or 4 mini loaf pans).
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons vegetable oil
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts (OPTIONAL for nut lovers...I am not a nut lover!)
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. (or 4 mini loaf pans)
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean (about 35 minutes for 4 mini loaf pans). Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices)-(or 4 mini loaf pans).
