Cranberry Orange Bread

Name: Cranberry Orange Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 1 Loaf
Ingredients: 2 cups flour; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon pumpkin pie spice; 2 tablespoons grated orange rind; 1 egg; 1/2 cup orange juice; 4 tablespoons melted butter; 1 tablespoon hot water; 3 tablespoons molasses; 1 1/2 cups fresh cranberries (cut in half if fresh) or 1 1/2 cups frozen cranberries (cut in half if fresh); 3/4 cup walnut pieces; additional sugar, for sprinkling top

Submitted by CHRISSYG

"This is an adaptation of my own. The addition of the molasses gives the bread a nice color and adds to the moisture."

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photo by Diana 2

Ready In:: 1hr
Ingredients:: 15
Yields:: 1 Loaf

ingredients

2 cups flour
³⁄₄ cup sugar
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon pumpkin pie spice
2 tablespoons grated orange rind
1 egg
¹⁄₂ cup orange juice
4 tablespoons melted butter
1 tablespoon hot water
3 tablespoons molasses
1 ¹⁄₂ cups fresh cranberries (cut in half if fresh) or 1 1/2 cups frozen cranberries (cut in half if fresh)
³⁄₄ cup walnut pieces
additional sugar, for sprinkling top

directions

Preheat oven to 350°F.
Grease loaf pan very well (cooking spray works best).
Sift the first 6 dry ingredients in a large bowl.
In a smaller bowl combine the next 6 'wet' ingredients.
Stir the wet ingredients into the dry ingredients to incorporate.
Then fold in the cranberries and nuts.
The dough should be fairly stiff but not dry.
If it is too dry, add another tablespoon of water.
Turn into loaf pan and spread evenly.
Sprinkle top of loaf with sugar to coat.
Bake at 350°F for about 50 minutes or until cake tester comes out clean.
When done, turn immediately out onto cooling rack.
Allow to cool about an hour before cutting.
Terrific warm with butter!

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Reviews

Not bad at all, though the molasses sort of changed the nature of this bread. But it tastes good, (even better on Day 2). If you prefer straight up cranberry & walnut, however, you might just lose the molasses & pumpkin spice, add a TBLS or two of water and call it a day. The rest of the recipe is pretty classic. (I don't like too much sugar, so 1/2 C white sugar and 1/4 C brown sugar works for me.)

bowedbookshelf
I loved the molasses in this recipe. Gave it a 'warm and comforting' feel.:) I did have an issue with the baking time however. After 65 minutes I removed it from the oven for fear of burning. The center was still unbaked, so we cut that part out and proceeded to enjoy the rest of it. I used one cup of frozen cranberries, as that was all I had on hand. (odd....I thought I had about 10 bags in the freezer) Chrissy, I'll certainly be making this again. I just have to make adjustments for the baking. Maybe a bread pan would work better for my oven. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition

Diana 2