This is very close to the cranberry bread recipe I use, however, why just make one bread at a time? I dole these breads out left and right to co-workers, friends, between thanksgiving and Christmas out....I use the following recipe that makes 3 large, or 6 small loaves.....however, I usually make a double batch of this, and fill my freezer, so I can have enough to hand out to all. My favorite way to eat this is to butter a slice and stick it in the toaster oven (not regular toaster) and let the butter melt and brown slightly and become more sweet. Some friends of mine like to slather on orange cream cheese frosting from this site. recipe doubles nicely and freezes well.
Grease 3 large pans or 6 small aluminum foil loaf pans
Preheat oven to 350
Defrost 16ounce can of frozen orange juice
Mix dry ingredients together:
5 cups flour
3 cups sugar
2 tsp salt
3 tsp baking powder
1 1/2 tsp baking soda
Add in wet ingredients
6 oz. thawed orange juice concentrate
10 oz. hot water
4 Tbl vegetable oil
2 eggs, beaten ( I use egg beaters-easier)
Combine until just mixed (don't over mix)
Add orange zest and nuts optional
After wet and dry ingredients are mixed , add in a bag and a half (about 18 oz.) cranberries
( cranberries can be either fresh or frozen )
Pour evenly into greased pans, about 3/4 full.
Place aluminum foil loaves on a baking sheet
Bake 1 hour or until done (toothpick test).
If making a double batch, and using two racks, swap racks halfway through
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This is very close to the cranberry bread recipe I use, however, why just make one bread at a...