January 24, 2011

Sweet-Tart Orange Cranberry Bread

The tartness of cranberries paired with orange zest in this bread (or muffins) makes for a refreshing winter baked treat. I've tried this bread with dried cranberries, but I highly recommend fresh. Dried cranberries usually have added sugar, so the tartness is diminished, and they're not as juicy as fresh.

Sweet-Tart Orange Cranberry Bread
adapted from Recipes for IBS

3 c. flour
1 Tbsp baking powder
1/2 tsp. salt
3/4 c. granulated sugar
2 Tbsp cornstarch
1 c. milk
1 Tbsp. apple cider vinegar
2 oranges, zested (2 Tbsp) and juiced (1/2 c.)
1/4 c. canola oil
1 cup chopped fresh or dried cranberries

Preheat oven to 350 degrees F. In a large bowl sift together dry ingredients, and stir well with a wire whisk or fork to thoroughly blend. Set aside. In a small bowl combine vinegar and milk and set aside. In a medium bowl whisk together orange juice, zest, oil, and vinegar/milk mixture. Blend well. Stir cranberries into wet ingredients. Add wet ingredients to dry with a few swift strokes of a wooden spoon just until blended. Pour into non-stick loaf pan sprayed with cooking oil; smooth batter evenly with a rubber spatula. Bake for about 1 hour or until a toothpick inserted in to the center of the loaf comes out clean. Cool on rack.

For four mini-loaves: pour batter evenly between four greased mini-loaf pans. Bake for 25 minutes.

For a dozen muffins: pour batter into greased or paper-lined muffin tins, about a dozen. Bake for 18 minutes.

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