There are at least six other recipes for quick breads or loaves on this site, so it’s easy to figure out that I like making and eating them. Sweet or savoury, there are a seemingly endless number of recipes for these loaves, and I’ll be trying out a bunch more.
Here’s what to do.
Measure the sugar.
And the butter.
Get an egg from the refrigerator.
Mix the sugar, egg and butter together.
Add the juice to the liquid ingredients.
Now get the dry ingredients together.
Also required: pecans.
All chopped up.
Add the pecans, orange zest and cranberries to the dry ingredients.
Mix the dry and wet ingredients together and pour the batter into the loaf pan.
Bake, slice and serve.
This recipe is from Muffins & More by Jean Paré. You can find the original here:
And my slightly altered version here.
Cranberry Orange Loaf
1/4 cup butter or margarine, softened
1 cup granulated sugar
Juice of 1 orange and water to make 3/4 cup
2 cups all purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
zest of 1 orange
1-1/2 cups dried cranberries
1/2 cup chopped pecans
Combine butter, sugar and egg in mixing bowl. Beat until smooth. Stir in juice.
In second bowl, measure flour, baking powder, baking soda and salt. Stir in orange rind, cranberries and nuts. Add to batter stirring just until moistened. Scrape into greased 9 x 5 x 3″ loaf pan. Bake in 350°F oven for 1 hour. Test with toothpick for doneness. Let stand 10 minutes, remove from pan. Cool on cake rack. Wrap.
It tastes even better the next day.