Mini Cranberry Orange Bread can also be made into one 9 x 5-inch loaf. It’s cranberry season here in Wisconsin so that means quick bread time! #recipe #easy #cooking #inthekitchenwithlynn #food #breadrecipe #bread #quickbread #cranberry #orange #familyfriendly #familyfavorites #kidfriendly #youtubevideo #homemade #homemadecooking
In the Kitchen with Lynn….recipes and ramblings from my everyday life.
email: lane.lavender2@gmail.com
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Wisconsin Cranberry
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Cranberries
1½ cups cranberries (fresh or frozen)
1 teaspoon all-purpose flour
Quick Bread
1½ cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1/2 cup orange juice
1 tablespoon orange zest
¼ cup butter (unsalted and melted)
Preheat your oven to 350°F. Spray a 8.5 x 4.5-inch loaf pan with nonstick cooking spray.
Sprinkle a teaspoon of flour over the cranberries and mix; set aside. This will prevent the cranberries from sinking to the bottom of the bread. If using frozen cranberries, no need to thaw them out.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt together.
In a separate bowl, whisk together the eggs, milk, orange juice, orange zest and melted butter.
Pour the wet ingredients into the dry ingredients and mix using a whisk or a hand mixer, but do not overmix. Once there are no more large lumps, stop stirring. Gently fold in the prepared cranberries into the batter.
Evenly distribute the batter into the prepared pan and transfer it to the preheated oven. Bake the bread for about 45 minutes to 1 hour. To test if the bread is done, insert a toothpick into the center of the bread and if it comes out clean, the bread is done, otherwise continue baking. Allow the bread to cool completely in the pan.
Recipe lightly adapted from Jo Cooks