I’ll tell you right off, that this bread here is absolutely fabulous! And a real winner when it comes to giving special homemade gifts to all your friends and family during the holidays! It’s chock-full of tart and sweet and crunchy goodness! You’ll love it!
Wisconsin Cranberry- Orange Nut Bread
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: American
Serves: 6-8
PREP TIME
20 mins
COOK TIME
55 mins
TOTAL TIME
1 hour 15 mins
INGREDIENTS
--DRY INGREDIENTS--
2 cups all-purpose flour
1⁄2 teaspoon salt
11⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda
1 cup sugar
--WET INGREDIENTS--
orange rind from 1 fresh orange, pith removed and finely chopped
1⁄2 cup freshly squeezed orange juice
2 tablespoons orange juice concentrate 1 egg, beaten
2 tablespoons vegetable oil
1 cup fresh cranberries, chopped in half 1 cup chopped pecans
INSTRUCTIONS
Preheat your oven to 350°. Grease and flour two small 7”x 3” loaf pans.
Get out two medium-sized mixing bowls. Sift the flour, salt, baking powder, baking soda and sugar together, twice. Hence, the need for two bowls: sift the ingredients as you add them into one bowl, then sift again into the other. Set this aside.
Get out a 2-cup measuring cup. Put the finely chopped orange rind, the fresh orange juice, and the 2 tablespoons of orange juice concentrate into the large measuring cup and stir to blend.
Get out a bowl. Add the 2 tablespoons of oil into the beaten egg and stir to blend. Pour the oil-egg mixture into the large measuring cup containing the orange juice-rind concoction, and stir to blend.
Get out a small saucepan and boil about 1 cup of water. Once the water is boiling, pour the boiled water into the 2-cup measuring cup containing the orange rind-orange juice-oil UNTIL IT REACHES THE 11⁄4 CUP MEASUREMENT. (You probably won’t use the whole cup of boiled water. It depends on what size orange you had which would determine how much rind you ended up with.)
Add the wet ingredients to the bowl of dry sifted ingredients and stir to blend.
Now add the chopped cranberries and chopped pecans and mix them into the dough. You will end up with a gluteny, gooey, gloppy consistency of dough.
Spoon the dough evenly into the prepared loaf pans and press the sticky dough with a spoon, into the corners of each pan. Then, bake at 350° for 55 minutes or until they rise up and are nicely browned. This bread is both tart and sweet and crunchy. But, most of all, it’s dee-lish-us!
NOTES
This recipe which uses fresh cranberries can be doubled, and it makes a great holiday gift!