Friday, July 5, 2013

Orange Cranberry Bread

4 cups flour
1 ½ cups sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 ½ teaspoons salt
¼ cup cold butter, cut into small chunks
1 cup orange juice
1 tablespoon orange zest
1 egg, beaten
1 cup chopped dried cranberries

Preheat oven to 350 degrees. In a large bowl combine the flour, baking soda, baking powder, and salt. Cut the cold butter into the dry ingredients (using two butter knifes or a pastry blender). Add orange juice, zest, and beaten egg, mix until just combined. Gently fold in chopped cranberries. Pour batter evenly into, 2 large or 6 small, greased loaf pans. Bake 55-70 minutes for large or 45-60 minutes for small, or until a toothpick inserted into the center of the loafs comes out clean. Remove from the oven, cool for ten minutes, remove the bread from the pans and place on cooling rack to cool completely. Enjoy!

Tips: Extra loafs can be frozen for up to a month.

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