Prep 10 mins
Cook 50 mins
This is an adaptation of my own. The addition of the molasses gives the bread a nice color and adds to the moisture.
- 2 cups flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pumpkin pie spice
- 2 tablespoons grated orange rind
- 1 egg
- 1⁄2 cup orange juice
- 4 tablespoons melted butter
- 1 tablespoon hot water
- 3 tablespoons molasses
- 1 1⁄2 cups fresh cranberries (cut in half if fresh) or 1 1⁄2 cups frozen cranberries (cut in half if fresh)
- 3⁄4 cup walnut pieces
- additional sugar, for sprinkling top
- Preheat oven to 350°F.
- Grease loaf pan very well (cooking spray works best).
- Sift the first 6 dry ingredients in a large bowl.
- In a smaller bowl combine the next 6 'wet' ingredients.
- Stir the wet ingredients into the dry ingredients to incorporate.
- Then fold in the cranberries and nuts.
- The dough should be fairly stiff but not dry.
- If it is too dry, add another tablespoon of water.
- Turn into loaf pan and spread evenly.
- Sprinkle top of loaf with sugar to coat.
- Bake at 350°F for about 50 minutes or until cake tester comes out clean.
- When done, turn immediately out onto cooling rack.
- Allow to cool about an hour before cutting.
- Terrific warm with butter!
I loved the molasses in this recipe. Gave it a 'warm and comforting' feel.:) I did have an issue with the baking time however. After 65 minutes I removed it from the oven for fear of burning. The center was still unbaked, so we cut that part out and proceeded to enjoy the rest of it. I used one cup of frozen cranberries, as that was all I had on hand. (odd....I thought I had about 10 bags in the freezer) Chrissy, I'll certainly be making this again. I just have to make adjustments for the baking. Maybe a bread pan would work better for my oven. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition