Cranberry Orange Bread

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Cranberry Orange Bread

 

Vegetable Shortening and flour for greasing pans

1 1/2 cups all-purpose flour

1/2 cup cake flour

2 teaspoons baking powder

1 teaspoon orange zest or orange extract

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup sour cream

1/4 cup fresh orange juice

6 tablespoons unsalted butter, softened

2/3 cup sugar

2 large eggs

1 cup fresh or frozen (thawed) cranberries, coarsely chopped

 

Preheat the oven to 350° F.

 

Grease and flour one 9- by 5-inch loaf pan or 3 or 4 mini loaf pans.

 

In mixing bowl, whisk together the flour, cake flour, baking powder, orange

zest, salt and baking soda.

 

In a separate bowl, combine the sour cream and orange juice.

 

In a large mixing bowl, cream together the butter and sugar until the mixture is

light and fluffy. Beat in the eggs one at a time, beating well after each

addition.

 

Alternately beat in the flour mixture and sour cream mixture, beginning and

ending with the flour mixture. Just before the last of the flour is fully

incorporated, fold in the cranberries. Spread the batter into the prepared pan

or pans.

 

Bake for 45 to 50 minutes or until a wooden pick inserted near the center of the

loaf comes out clean. Remove the loaf from the oven and cool 10 minutes in the

pan. Invert it to a wire rack and cool completely.

 

Makes one loaf; about 16 slices.

 

 

Quick_Vegetarian_Recipes

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