Saturday, September 17, 2011

Pecan, Orange and Cranberry Bread

I have very fond memories of cranberry orange bread... one of my aunts would always bring a loaf or two every time she visited. The only substitution needed from the original recipe is to swap rice milk for dairy milk, and oil for butter!

2 3/4 c all-purpose flour
1 c sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c canola oil
Zest of 1 large orange
1/2 c orange juice
1/2 c rice milk
2 large eggs
1 c fresh or frozen cranberries
1/2 c chopped pecans or other nuts

Preheat oven to 350 (400 for muffins). Grease and flour a loaf pan OR line 2 muffin tins with paper liners (24 muffins). In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In separate bowl, combine oil, eggs, orange zest, orange juice, milk, and eggs. Beat until combined. Add cranberries and nuts to DRY ingredients and toss to coat. Add wet ingredients to dry ingredients, stirring just until moistened. If making muffins, you may need to add a little more rice milk if the batter is a little too dry. Spoon batter into prepared pan or muffin tins. Bake loaf for 60-70 minutes, bake muffins 15 minutes or so, until golden brown and a toothpick comes out clean. *Optional: Brush warm bread with glaze made from powdered sugar, orange juice, and a few drops of vanilla extract. Yield: 1 large loaf or 24 muffins.

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