CRANBERRY ORANGE BREAD
(Adapted from Joy of Baking)
TIP
- The peel of conventionally produced oranges, lemons, and limes contain residues from pesticides. So consider using organic versions in recipes that call for the peel.
INGREDIENTS
1 large egg
3/4 cup freshly squeezed orange juice
1 teaspoon vanilla
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup coarsely chopped walnuts
1 cup fresh or frozen cranberries, coarsely chopped
INSTRUCTIONS
Preheat oven to 350 degrees. Lightly coat a 9 x 5 x 3 loaf pan with canola oil.
In a small bowl, combine beaten egg, orange juice, and vanilla. Set aside.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest. Blend butter into flour mixture so resembles coarse crumbs.
Mix wet ingredients into dry ingredients. Add cranberries and walnuts.
Pour into loaf pan and bake for 50 to 60 minutes.
Remove from oven and let cool on a wire rack before slicing.
