Cranberry Orange Bread

3 medium Oranges
1 Egg, beaten
2 Tablespoons Cooking Oil
2 Cups all-purpose flour
3/4 Cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 Cup coarsely chopped fresh or frozen cranberries
1/2 Cup chopped walnuts
1 cup sifted powdered sugar

Finely shred peel from one orange; reserve peel. Squeeze juice from all oranges. Measure 3/4 cup of the orange juice. Reserve remaining orange juice.

In a mixing bowl combine the 3/4 cup orange juice, 1 teaspoon of the shredded orange peel, egg and cooking oil. (I use extra orange peel.) In another mixing bowl stir together flour, granulated sugar, baking powder, salt and baking soda. Add orange juice mixture to dry ingredients; stir just until moistened. Fold in chopped cranberries and walnuts.

Turn batter into one lightly greased 8 x 4 x 2 inch loaf pan. Bake in a 350 degree oven for 50-60 minutes. Cool bread 10 minutes in pan; remove from pan.

For glaze, blend 1 Tablespoon of the reserved orange juice with powdered sugar. If necessary, add more orange juice to make drizzling consistency. Drizzle glaze atop loaves. Garnish with reserved shredded orange peel.

Doubling the recipe works well, and freezes well.

Testimonials