I am a sucker for quick breads. I love banana bread, pumpkin bread and zucchini bread. Last night, I made a double batch of cranberry bread, inspired by the abundance of cranberries in the grocery store. I found the recipe on the back of the bag of cranberries. These will be a great breakfast on Thanksgiving morning, maybe with some egg muffins!
Orange-Cranberry-Walnut Bread (Makes 2 big loaves or 4 small ones)
4 c. flour
2 c. sugar
3 t. baking powder
2 t. salt
1 t. baking soda
1 1/2 c. orange juice (I used fresh squeezed because I had oranges, but not orange juice)
4 T. vegetable oil
2 T. grated orange peel
2 eggs, well beaten
1 bag of fresh or frozen cranberries (3 c.), roughly chopped
1 c. walnuts, coarsely chopped.
Preheat oven to 350. Combine dry ingredients in large bowl. Add juice, oil, eggs, and orange peel, mixing until blended. Stir in the cranberries and walnuts. Pour into 2 greased 9 x 5 loaf pans. Bake for about an hour or until toothpick comes out clean.
Now that I have tried the bread, I would recommend a few things: add more orange peel, and either fewer cranberries or more sugar, as this is pretty tart. These would also make great muffins and probably freezes well also.
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