Prep 10 mins
Cook 1 hr
Very moist, not-too-sweet, with nice little hits of tart from the chopped cranberries. This is from Anna Thomas' The Vegetarian Epicure Book Two
- 1 cup white flour
- 1 cup whole wheat flour
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1 orange, zest of, grated
- 3⁄4 cup orange juice
- 1 large egg
- 1⁄4 cup melted butter
- 1 cup fresh cranberries (frozen also ok)
- 1⁄2 cup chopped walnuts (optional)
- Gather together the flours, sugar, baking powder, soda, cloves and cinnamon into the sifter, and sift into your mixing bowl. I ground cinnamon bark and whole cloves in my coffee grinder, and they tasted and smelled super-good!
- In another container, mix the orange rind and juice, egg, and melted butter. Stir these wet ingredients into the dry.
- Coarsely chop the cranberries, or give them a couple of quick whirls in a food processor. Add them to the batter along with the optional walnuts, and mix it all through.
- Pour into a buttered loaf pan, and bake at 350F for 1 hour, or until a tester inserted in the centre comes out clean. If I don't have a toothpick, I often use a stick of spaghetti for this task. Cool the bread on a rack, and if you're not going to gobble it all down right away (very tempting!) wrap it tightly to store.