Baked this cranberry loaf awhile back and just kept meaning to get posted but the outdoors is always calling me and I choose to not ignore a nice sunny day. Today is sunny but too hot, I know I am just never happy. Well I will get a couple of these recipes posted and then off to the pool I shall go for the remainder of this heat wave. Can you believe this heat, and the news last night said Wednesday could be a humidex of 41, now that is hot.
This recipe was a fail.
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup white sugar
- 1/4 cup vegetable oil
- 1 egg, beaten
- 1 cup orange juice
- 1 tablespoon orange zest – didn’t use, don’t like
- 1 1/2 cups chopped cranberries – I actually used leftover cranberry sauce that I had made and frozen from Easter. And I think this is what caused my failure.
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour loaf pan or do in muffin pan, or use paper liners.
- Sift together flour, salt and baking powder. Set aside.
- Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
- Add flour mixture and stir just until mixed. Fold in cranberries.
- Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.
- If using loaf pan grease only the bottom and maybe a bit of flour and bake 400 degrees for about an hour. Check with toothpick to be sure it is done.
Will try this recipe again, actually using just cranberries not leftover cranberry sauce. Just thought it would be a good idea to use up some leftovers. And mine appeared cooked after an hour of baking, but it wasn’t, was raw in the middle. No I didn’t use a toothpick. Would go maybe an additional 20 to 30 minutes next time.
Please let me know how yours turns out.