This is my absolute favorite quickbread recipe. the flavor is so bold, tangy-tart-sweet, and the texture is wonderful. But of course, I make changes, :P. First, I don't use fresh cranberries, I used sweetened and dried. One whole 6 oz package provides approx 1 1/2 cups of cranberries. this way they are sweeter and distribute more evenly through the bread (since there are more, smaller berries). I soak the berries in 1 cup of boiling orange juice before adding both to the batter. This makes the cranberries plumper and they don't suck moisture out of the batter. the orange juice also absorbs some of the cranberry flavor and color. I also add about a tsp of vanilla to the wet ingredients. I also add spices to the dry ingredients. A lot of cinnamon, just enough nutmeg to smell, and some ginger. All combined, this makes a very rich, moist and irresistable quickbread. Also, to make 6 giant muffins, bake for 30 minutes, or bake for 20 minutes in a regular sized muffin tin.
Was this review helpful?
26 users found this review helpful
This is my absolute favorite quickbread recipe. the flavor is so bold, tangy-tart-sweet, and...