Recipe by Chef Schellies
I came up with this recipe myself. I hope you like it. It isn't as sweet as some quick breads because of the cranberries, but I like the tartness. Let me warn you, though. It smells really good fresh out of the oven, but PLEASE let it sit overnight in the refrigerator before trying it. When it is still warm, but flavors haven't blended and it is extremely tart. The longer it's allowed to sit, the better it gets. We had this for Thanksgiving and I received several compliments on it. Prep time is an estimate. Enjoy!
Top Review by DuChick
Fantastic creation, Chef! I haven't made too many quick breads before, but I know I'll be making this one again many times. The orange bread dotted with red cranberries makes for a beautiful presentation. The texture is perfect and the flavors are a perfect combination of sweet and tart. The hardest part was keeping myself from eating a warm slice. It's definitely worth waiting for! Made and reveiwed for Spring PAC '08.
- 4 cups flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups sugar
- 2 eggs, beaten
- 2 cups orange juice
- 1⁄2 cup canola oil
- 2 cups fresh cranberries
- 1 tablespoon orange zest
- 1⁄2 cup orange juice
- 1⁄2 cup confectioners' sugar
- 1 tablespoon butter, melted
- 1 tablespoon orange juice
Directions See How It's Made
- Heat oven to 400°F.
- Generously grease and flour two 9x5 inch (1-pound) loaf pans.
- In a large bowl, stir together flour, baking powder, salt, and sugar.
- Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough.
- Gently stir in the whole cranberries and orange zest.
- Pour into loaf pans and bake for 45-50 minutes or until loaves test done.
- Pour 1/4 cup orange juice over each loaf while still hot.
- Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves.
- Refrigerate overnight to blend flavors.