Orange Bread

Taken from the joy of cooking. This recipe is a good way to use oranges that happen to be too sour.

This bread is chemically leavened, so you can put it together and bake it quickly. I'm cooking it in my covered terra-cotta romertopf loaf pan, so the temperature listed below is higher and the baking time is longer.

Total Preparation Time

Total preparation time is 80 minutes

20 min preparation
1 hour baking

Ingredients

Dry: * Flour - 375g * Sugar - 120g (add more for a cake like texture) * Baking powder - 1 tablespoon (15ml) * Salt - 1/2 teaspoon (3ml) * Walnuts - 116g (about 1 cup) * Dried cranberries - 85g (about half a cup)

Wet:

Egg - 1
Milk - 295g
Orange juice - from a large orange
Orange zest (finely chopped)- from a large orange
Vegetable Oil - 2 tablespoons (30ml)

Method

Combine the dry and wet ingredients in separate bowls
Beat the wet ingredients until well distributed
Prepare the baking dish (grease, flour, or line)
Mix the dry into the wet just until they come together (do this quickly!)
Pour into baking dish and bake at 420F (230C) for 1 hour.

Notes

If you're baking this in an open pan, preheat the oven to 350F (175C) and bake for 50 minutes.

Prepared

250103 - cranberries carry a lot of weight 250107 - again with two smaller oranges and more cranberries - I baked it 75min and it was too much. Next time lower temperature to 420 and try an hour again.