1 loaf yields about 12 slices
This is such a delicious quick bread and it is a breeze to make. A sliced piece comes out looking so colorfully festive and when you top it with some cream cheese it’s the best. Actually this recipe makes me think of my Mother who was from Holland. She would slice a thin piece of this kind of loaf and place it in the middle of two pieces of toasted regular bread that had lot’s of butter on it and enjoy it that way. Oh well, no different than using left-over turkey, cranberry sauce and left-over turkey dressing as a sandwich filling—which I do love and I bet a lot of you do to.
1 C. sugar
1 Tblsp. grated orange peel (I didn’t have an orange so I used a lemon which turned out just great)
3/4 C. water
1/3 C. orange juice
2 Tblsp. oil
2 C. all purpose flour
1 ½ Tsp. baking powder
1 Tsp. salt
½ Tsp. baking soda
1 C. halved fresh or unthawed frozen whole cranberries (I had fresh which I briefly put in the blender)
1 C. chopped nuts—any kind that you like. I used almonds.
- Heat oven to 350.
- Pam spray 9X5 loaf pan (I used a glass one which worked just fine.)
- In a large bowl combine the liquid ingredients (I used a whip); blend well.
- Add dry ingredients (I sifted mine) until moistened.
- Stir in cranberries and nuts.
- Pour into greased pan.
- Bake at 350 for 50 to 60 minutes. (Here in Ketchum, 50 minutes did the trick.) An inserted toothpick in the middle of the loaf should come out clean.
- Cool 10 minutes at least before removing from pan.
- Cool totally and try not to eat it all at one sitting. Wrap tightly and store in frig.
- Hints: No need to use a mixer or beater. Also, you can make 3 small loafs and bake for 30 to 35 minutes. I haven’t tried freezing, but I’m sure that would work. Make sure to wrap in plastic wrap to keep the loaf moist when storing in frig. or freezing.
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Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.