Cranberry Orange Bread

SUBMITTED BY: ZETA426 PHOTO BY: CookinNurse

"Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!"

PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 2 - 8x4 inch loaves

USMETRIC

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INGREDIENTS

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups white sugar
1/2 cup butter, melted
1 cup mandarin orange segments, drained
2 cups cranberries
2 eggs
3/4 cup milk
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract

READ REVIEWS (2)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

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REVIEWS

Reviewed on Dec. 18, 2007 by LUV2COOK43

The recipe didn't specify what type of cranberries; fresh or dried, I used fresh, the bread itself was very flavorful but the fresh cranberries made the bread extremely tart, everyone ate the bread but picked out the cranberries. I plan to make this again using dried cranberries. I also plan to chop the mandarin orange segments to make it less chunky. I baked mine in a bundt pan and dusted it with powdered sugar.

4 users found this review helpful