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Cranberry Orange Bread

Date: October 13, 2016 Author: Judy Albrecht Categories: 1 - 2, 3 - 4, 5 - 6, 7 - 8, 9 - 12, Pre-K / K, Teachers 0

We actually made these into muffins instead of bread because of the bake time… Muffins bake for 15 minutes and test to see if done… Add time if necessary.

Cranberry Orange Bread

2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 orange juice & zest
3/4 cup buttermilk or sour milk
1 large eggs beaten
3 tablespoons vegetable oil
1 cup chopped cranberries

Preheat oven to 350°. Grease 9 x 5 inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the orange juice, zest, buttermilk, egg, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cranberries, then pour into loaf pan. Bake 55 – 65 minutes, or until tester inserted in the center of loaf comes out clean and the bread starts to pull away from the edges of the pan. Remove it from the oven and let cool for 15 minutes, and then turn it out of the pan to cool completely on a rack. The loaf will slice better when cooled and left to rest overnight before serving.

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