January 28, 2012

Orange Cranberry Loaf

A moist bread, spiced with nutmeg and ginger, flavored with almond... Goes well with your morning  coffee or afternoon chai, or just as a midday snack. :-)

orange-cranberry bread
                                             Orange Cranberry Bread


1/3 cup unsalted butter, softened
3/4 cup brown sugar
2 eggs
1 tsp. vanilla extract
1-1/2 tsp. almond extract
2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 cup orange-mango nectar (orange juice works too)
2 tsp. grated orange peel
1 cup chopped fresh or frozen cranberry
1/2 cup chopped nuts (walnuts or almonds)


In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond flavouring.

In a medium bowl, combine flour, baking powder, baking soda, salt, ginger and nutmeg; add to creamed mixture alternately with orange-mango nectar. Mix in orange peel. Fold in cranberry and nuts.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes; remove to a wire rack to cool.

Makes: 1 loaf (about 14 slices).

Leia’s Culinary Treasures

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