I revisited the recipe I did last year for orange cranberry bread. I changed it a bit and I must say, it turned out even better! Today is REB’s birthday too, and this is one of his favorite things to eat, so I decided to make him some. I think he’ll like it!
Here’s what you need:
•2 cups all purpose flour
•1 cup granulated sugar
•1 1/2 teaspoons baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•1 egg, beaten
•2 tablespoons melted butter
•2 tablespoons hot water
•1/2 cup freshly squeezed orange juice (I used 1 1/2 Navel oranges to accomplish this)
•Zest of one orange
•1 teaspoon orange extract
•1 cup fresh or frozen cranberries
•1 cup chopped walnuts
Start by preheating your oven to 325ºF
Dry roast the walnuts in a small pan for 5-8 minutes, then roughly chop
Zest your orange and then cut it to squeeze the juice out until you get around 1/2 cup (it took about 1 1/2 Navel oranges for me)
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl beat the egg, then add the melted butter, water, zest, orange juice and orange extract. Mix and then add to the dry ingredients and stir until moist and combined. Fold in the cranberries and walnuts. Pour the bread batter into a 9 x 5 bread dish (I sprayed with non stick baking spray) and bake for 45-60 minutes, or until a toothpick comes out clean. It only took 45 minutes for me, but oven temperatures vary so keep watch!
Let it cool completely (if you can ;)) before slicing. Enjoy!