This is a great quick bread made with fresh cranberries. It is not overly sweet and the cranberries shine through with their tang. The sweet orange adds a very nice counterpoint flavor. It tastes even better when eaten the next day or frozen and defrosted.
2 cups all-purpose or pastry flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 teaspoon grated orange peel
2 tablespoons vegetable oil
3/4 cup orange juice
1 1/2 cups whole fresh cranberries, chopped
1 1/2 cups walnut pieces
Preheat oven to 350 degrees.
- Mix the flour, sugar, baking powder, and salt together in a medium bowl. In another bowl, stir the egg, orange peel, oil and orange juice together.
- Make a well in the flour mixture and add the liquid mixture. Stir just until blended. Stir in cranberries and nuts.
- Turn the batter into well greased and floured mini-loaf pans. Bake 25 to 30 minutes or until done. (Baking times will vary depending on the size of the pans. Test for doneness by inserting a toothpick in the center of the loaves. If it comes out clean, it should be done.) Let the loaves cool for ten minutes and then remove them to a wire rack to cool completely.