I made this recipe as written, but as I prefer to bake using at least some whole grains, I used a 50/50 blend of whole wheat and all purpose flours and subbed canola oil for the butter, as I find it produces better results with whole wheat. I also subbed dried cranberries for the raisins, and made it into muffins rather than a loaf. My yield was 22 muffins, baked for 25 minutes at 350 degrees. I was a bit skeptical of the entire orange going into this, but turns out there was no need to worry. The flavor is outstanding, and my muffins were tender and light, with perfect moisture. I'm happy to have another great recipe to file away in my favorites file. Thank you, Carol.
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I made this recipe as written, but as I prefer to bake using at least some whole grains, I...