Prep 10 mins
Cook 1 hr 5 mins
The secret here is a the cardamon and it definitely makes this recipe. This is one of my favorite quick breads to make.
- In a bowl mix together sugar, melted butter, hot water, eggs, and orange juice.
- In a separate bowl mix togehter flour, baking soda, baking powder, salt, cardamon, and cranberries.
- Gradually incorporate wet ingredients into dry ingredients. Pour into two greased and floured loaf pans.
- Bake at 350 for 55 minutes.
- Mix remaining sugar and juice; pour over baked loaves and bake 10 minutes more.
I went to Sweden this year and fell in love with breads using cardamom. I used whole wheat flour and subbed out 1/2 of the sugar for Splenda. Cooked for full amt of time. Not sure that my glaze served any purpose, as the bread was nice and crunchy before it's addition. Tossed in a handful of chopped walnuts which worked well. Will definitely make this again and will add some orange peel to try to get a little more orange flavor.
this is very good and baked out lovely! I used warm water not hot and used freshly-squeezed orange juice which too this to another level, I used frozen chopped cranberries as that is all I had, I love the addition of the cardamom, I will make this again soon, thank you for sharing Heidi!
This has a nice texture but what really made this stand out for me is the cardamom! I love it (must be my Scandinavian roots). I had never used it with cranberries before, but it sure tasted great! I only made a half recipe, and used 1/2 Splenda- 1/2 sugar, and cut baking time by about 10 minutes, as per Splenda web site instructions. Liked the orange "glaze" to finish this off. Gave the outside a nice "crunch". This is a keeper!