Cranberry Orange Bread
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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
- Yields:
- Units:
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
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!
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RECIPE MADE WITH LOVE BY
@Charishma_Ramchanda
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@Charishma_Ramchanda
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"This delicious recipe was published in the Thursday magazine this week and is finger licking good. You have to try it!"
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This delicious recipe was published in the Thursday magazine this week and is finger licking good. You have to try it!
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