Prep 10 mins
Cook 1 hr
This was the main kind of quick bread my mother made. She gave it as a gift frequently because it was so well loved. We ate it cold like cake or toasted with butter on it. If you don't have orange juice on hand, you can simply use another 1/2 c milk, but it's definitely better with the orange juice. She never included nuts, nor do I, but I suppose there's no reason not to if that's what you prefer.
- Sift together the flour through the salt.
- Add the cranberries through the orange juice.
- Mix well, but not too long.
- Bake in a greased 2-lb loaf pan for about 1 hour in a preheated 350° oven, until a fork inserted comes out clean.
I was in the mood to do some baking, and thought cranberry bread! Found this recipe, and went into action. I didn't have any cranberries, however I used 1 cup craisions and let them soak in the milk while I was getting things together. I used 1/4 c egg beaters for the 1 egg and since I didn't have orange juice made, I just did the 1 cup milk. Baked it for about an hour and five minutes and PRESTO! A bread both the hubby and I won't stop muching on. I have put this in the "keep" pile and will make again. In fact my son has a play date next week and I will take a loaf over for the host.
This is more like a yeast bread, texture-wise. Very nice flavor combination and not to sweet. I used Splenda, and a little more milk than called for because batter seemed too thick. I adjusted baking time for Splenda. Thanks for posting!
This is not your normal cakey textured sweet bread. It's denser more like a batter bread with sweet added to it. I used 1/2 sugar and 1/2 Splenda in mine. I think that next time I will add more zest and cranberries as it didn't have quite as much as I would have liked. However, what I have is a good loaf that works really well toasted with a cup of tea. Thanks for posting it.