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Michael in Phoenix

His Orange Cranberry Bread is a Christmas/Thanksgiving "must bake". From Olga D...


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Joined: Dec 9, 2005

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Posted to Thread #1170 at 7:07 pm on Mar 18, 2006

...in 2002 on the old Swap.

Family is unanimous in praising it's flavor. Rich, but not too sweet; excellent crumb whilst maintaining it's moistness. Freezes well.

Good stuff!

Brother Rick's Orange Cranberry Bread

Recipe is from a Jesuit brother who is an ace baker. It's a winner--ideal for the festive season and for taking as a hostess gift. The cranberries can easily be chopped in the food processor.

3 1/2 cups all purpose flour {875 mL}
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, at room temperature
1 cup granulated sugar
4 tsp. finely grated orange rind
2 eggs
2/3 cup orange juice
2/3 cup milk
4 oz. (120 g){2/3 cups/150ml} dried
apricots, chopped
3/4 cup chopped walnuts
3 cups fresh or frozen cranberries, chopped

In bowl, combine flour, baking powder, baking soda and salt.

In separate large bowl, cream butter, sugar and orange rind until fluffy. Beat in eggs, one at a time, until smooth. Beat in orange juice and milk.

Stir in flour mixture to form a stiff dough. Fold in apricots, walnuts and cranberries just until combined.

Spread batter evenly into 2 greased 8 x 4-inch loaf pans (or 4 smaller pans). Bake in preheated 350 F. oven about 1 hour (45 minutes for small loaves) or until toothpick inserted in centre comes out clean. Turn out onto rack to cool completely. Makes 2 medium or 4 small loaves.


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