Let's see...in less than 48 hours this weekend, I attended a fabulous 'Holiday For Her' dinner, a wonderful baby shower, a college football game (we won!), spent some time with Baby Sister and taught Sunday School. It's a good thing I baked this cranberry bread earlier in the week to take to church this morning. It was my turn to bring something to go with the coffee.
I almost didn't share the recipe because the bread didn't slice very well this morning. I was in a hurry and just grabbed a knife out of the drawer in the church kitchen. But tonight after supper, I cut a slice for us. When I used my serrated knife (using a sawing motion) it cut nicely. It tasted good this morning even though it looked a little crumbly.
This quick bread recipe is easy but you do have to pull out a couple of extra kitchen tools. I love my old glass juicer. I've owned all sorts of newer juicers, including an electric one, but I think this one works best.
But I like a newer tool for the easiest way to get fresh orange peel. A Microplane grater works magic. Be careful with it. It is surgically sharp. I like to wash it immediately after using it and put it right back into the plastic guard.
If you want to go a step beyond a box of cranberry bread mix (and I like that, too), give this recipe a try. Don't skimp on the orange peel. This recipe came from one of Baby Sister's NICU nurses. So glad we met Carole. For many reasons!
2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons cooking oil
1 well-beaten egg
1 tablespoon fresh orange zest
Mix until blended.
1-1/2 cups chopped fresh cranberries
1/2 cup chopped nuts
Place in greased 9-inch loaf pan and bake about 55 minutes at 350 degrees, or until a toothpick inserted in middle comes out clean. Remove from pan and cool on a rack.
It will slice better if it is made the day before you need it. Bake it, let it cool completely and wrap tightly and store overnight.