Cranberry Orange Bread
photo by burner12
- Ready In:
- 1 (6 ounce) package orange-flavored craisins, ocean spray brand
- 1⁄3 cup orange juice, pre-made
- 1⁄3 cup whole milk
- 2⁄3 cup vegetable oil
- 1 2⁄3 cups sugar
- 2 teaspoons vanilla
- 4 large eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 cup nuts (optional)
- 2 teaspoons grated orange peel (optional)
- Mix together Craisins, vegetable oil, sugar, vanilla, milk, orange juice and eggs (& orange peel, if used, at this point) in a large bowl by hand.
- Stir in remaining ingredients until blended well.
- Place batter into well-greased loaf pans; dividing equally.
- Bake in a pre-heated 350 degree oven for approximately 45-60 depending on the size of the pans used. Loaves are done when toothpick inserted into the middle of the loaf comes out clean. Do not over-bake.
- Take out of oven and cool on a wire rack for 10 minutes before removing from pan.
- Loaves may be wrapped and stored in refrigerator for up to 10-days.
- Each batch makes two regular bread-pan size loaves OR five mini-loaf pan size (14.5cm x 8.4cm x 4.7cm by handi-foil brand).
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Made these as mini loaves to see how well they'd do! Well, "they'd do" just fine, & I plan to make some for gifts during the holidays (My gifts are more like gift baskets!) ~ THESE LOAVES ARE GREAT! The nuts & orange zest weren't optional as far as I was concerned, & including them gave this bread an even greater appeal! Thanks for a great recipe! [Tagged, made & reviewed as part of my Bread theme in My-3-Chefs]
I used mandarin oranges both for their juice and zest. I added some toasted sliced almonds too. They came out just great. Made some miniature loaves in a silicone pan and reduced the baking time in half (about 25 min) and made a regular loaf. All were terrific. Time to feed the crowd at work tomorrow!
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I love collecting recipe books. Now cooking is another matter! I am a pretty fussy eater and not likely to try many new things; sad huh? The one thing I wish is that I had learned how to cook and bake when I was younger. Finally, at 50 I have discovered an interest in it. I love to look at cookbooks and wish that I had some of those foods for my family, but I am leery about trying to make them for fear of failure. I think part of it is coming from a family that didn't have a lot of money and every ingredient counted as far as what was consumed. It's hard to tell myself that it is okay to experiment a little. I find that I feel 'responsible' for what foods my family likes and dislikes. Instead of cooking new foods, I find that I am always just trying to make what they like. Well, they definitely won't starve, so it's take it or leave it time, lol. Thanks to everyone for their contributions to the 'pot' so to speak; for making dinner time not so 'traumatic' of a deal for me now that I don't have to think up something on my own anymore. I have all of you to 'guide' me on my new adventure. Please teach your sons and daughters how to cook; more than just pancakes or desserts, lol. Good luck! LAJ