As a part of my ‘baking extravaganza’ with my friend Bree last week, we made these Cranberry Orange mini-loaves. They were a perfect addition to my holiday packages and made a great treat to bring into Cardiology clinic. I love the cranberry and orange flavor combination and you can add pecans to this bread if you like (we did not as my husband is allergic to nuts and I do not bring them into our home). Also, these were easy to bake while watching an 8-month old baby as they only took 10 minutes of prep time!
Cranberry Orange Mini-Loaves
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/4 cup margarine, softened
1 cup white sugar
3/4 cup orange juice
Preheat the oven to 350 degrees F
Grease and flour three mini loaf pans.
Whisk together flour, baking powder, baking soda, and salt.
Stir in orange zest and cranberries. Set aside.
In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice.
Beat in flour mixture until just moistened. Pour into prepared pans.
Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
Makes three mini-loaves.
Source: Adapted from Allrecipes.com
Photograph courtesy of: Breanna Thiede