Thursday, December 29, 2011

Warm Cranberry-Orange Bread

What could be better than a day off to spend with my girls and our new puppy?  Some warm Cranberry-Orange Bread to go along with it.  After all, we must be properly nourished to finish all those quilting wips. 
Cranberry-Orange Bread
From:  Favorite Recipes of Daviess County Extension Homemaker's
Owensboro, Kentucky

2 cups all-purpose flour

1cup sugar

1 1/2 tsp. baking powder

1 tsp salt

1/2 tsp baking soda

1 1/2 cups cranberries, coarsley cut

1/2 cup pecans, chopped

1 1/2 tsp grated orange peel

1 egg, beaten

3/4 cup orange juice

2 Tbsp vegetable oil

Sift flour, sugar, baking powder, salt and baking soda.  Stir in cranberries, pecans, and orange peel.  Combine egg(beaten), orange juice, and vegetable oil.  Add to dry ingredients, stirring just until moistened.

Bake in a greased 5 x 9 1/2 x 2"loaf pan at 350F for 50 to 60 minutes, or until center is completley set.  Remove from pan and cool on wire rack.  Wrap with Reynolds Warp when cool, or store tightly covered.

It's Delicious!!