Cranberry Orange Bread

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Cranberry Orange Bread

 

2 cups all purpose flour (you can use 1/2 whole wheat then add more liquid

later)

3/4 cup sugar

1/2 tsp salt

1 1/2 tsp baking powder

1 tsp. baking soda

2 tbsps vegetable oil

1/4 to 1/2 cup water to loosen dough (depending on flour)

1/2 cup orange juice

1/2 tbsp. grated orange peel

1 egg or substitute

1 cup raw cranberries (you can use dried, but soak them a little first)

1/4 tsp. cloves or allspice

1/4 tsp. nutmeg

2 tsps. vanilla extract (use the real thing!)

 

Preheat oven to 375 degrees. In a bowl mix the dry ingredients. Separately mix

the egg sub, juice, peel, oil, and vanilla. Stir the dry into the wet mixture a

little bit at a time. I usually hand mix this recipe, so I use a wooden spoonful

at a time. Fold in the cranberries. Bake in a greased loaf pan or small cake pan

for one hour, and check with a fork to see if it's done (i.e.: the fork will

come out clean).

Note: You can also make this into muffins, but you have to really keep your eye

on it because it will significantly cut the cooking time.