Cranberry Orange Bread

Name: Cranberry Orange Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 loaves
Ingredients: butter, to grease the pan; 4 cups all-purpose flour; 2 cups brown sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 teaspoon ground cloves; 1 teaspoon baking soda; 2 large eggs; 1 cup orange juice, freshly squeezed; 1/2 cup grapeseed oil; 2 medium oranges, grated zest of; 12 ounces fresh cranberries; 1 teaspoon almond extract; 1 cup sliced almonds

Recipe by Charishma_Ramchanda

This delicious recipe was published in the Thursday magazine this week and is finger licking good. You have to try it!

READY IN: 1hr 30mins

YIELD: 2 loaves

UNITS: US

INGREDIENTS

Nutrition

butter, to grease the pan
4

cups all-purpose flour
2

cups brown sugar
1

tablespoon baking powder
1

teaspoon salt
¹⁄₄

teaspoon ground cloves
1

teaspoon baking soda
2

large eggs
1

cup orange juice, freshly squeezed
¹⁄₂

cup grapeseed oil
2

medium oranges, grated zest of
12

ounces fresh cranberries
1

teaspoon almond extract
1

cup sliced almonds

DIRECTIONS

Preheat oven to 350 degrees F.
Then grease two 9 inch loaf pans.
In a large bowl, mix together the flour, baking powder, baking soda, salt and cloves.
In another bowl, beat the eggs, one at a time.
Whisk in the orange juice, oil, orange zest, almond extract and 1/4 cup of water.
Add the wet mixture to the dry mixture and mix thoroughly.
You will have a very thick batter.
Gently fold in the cranberries and almonds.
Divide the batter between the loaf pans.
Bake until the cranberry bread loaves are golden brown and a toothpick inserted into the centre comes out clean. It will take about 1 1/4 hours.
Cool thoroughly and serve.
This bread can be stored wrapped in aluminium foil or plastic wrap in the refrigerator for upto 2 weeks.
Enjoy!