This bread is truly quick (I don’t even bother measuring the ingredients) and, according to my son (who ate one mini loaf in one sitting), truly delicious. The bread is fluffy, light, and loaded with fresh cranberries.
A perfect holiday hostess gift too, and you can freeze them for a couple of weeks.
INGREDIENTS: 3 mini loaves
2 1/4 cups all-purpose flour
1 teaspoon baking soda (can add the same in baking powder)
1/2 teaspoon salt
1 1/2 cups fresh cranberries
2 tablespoons orange rind
1 cup raw sugar
4 ounces unsalted butter, melted in the microwave for 1 minute
1/4 cup vegetable oil
2 large eggs
1/4 cup whole milk (or yogurt)
1 tablespoon orange juice, freshly squeezed
1. Place the flour, salt and baking soda in the bowl of a processor and mix to combine for 5 seconds. Transfer to another bowl. Place the cranberries, orange rind in the bowl and pulse to chop coarsely.
2. Mix the melted butter with the oil and sugar. Transfer to the processor and mix with the cranberries. Add the eggs, milk, orange juice and mix to combine. Add the flour mixture and mix to combine. Spoon in to mini loaf pans lined with wax paper and bake for about 20 minutes in a 375F oven. Serve with some butter if desired or plain.
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