Here
is another delicious Cranberry Bread recipe for you to try. It pairs the
tartness of fresh cranberries with the sweet citrus flavor of freshly
squeezed
orange juice. Besides it wonderful flavor, this fruit bread is lower in fat
than most, as it uses only 4 tablespoons of butter and replaces the more
commonly used
milk with orange juice. I found this recipe in Jean Anderson's 'The
American Century Cookbook' where she tells us that this recipe was
developed by Ocean Spray around the middle of the 20th century.
For a little trivia; Ocean Spray began in 1930 and
was formed by three cranberry growers who wanted to expand the market for
their product (cranberries). Together, this cooperative did just that;
first with the introduction in 1930 of Ocean Spray Cranberry Juice
Cocktail, and again in 1963 with the introduction of the first fruit juice
blend, Cranberry-Apple Juice Drink. They have had many successes since, one
being sweetened dried cranberries that was introduced in the early 1990s.
Cranberries are a
small, hard, smooth-skinned, round to oval-shaped, bright red berry that
is native to North America. It is also known by the names craneberry, bounceberry, bearberry, cowberry, or lingonberry. The
American Indians used the cranberry as both a food and a medicine. Sailors as well as settlers traveling westward
were known to have used cranberries as a way to ward off scurvy. Today
we know that cranberries are high in Vitamin C and are also used as an
antioxidant.
Preheat oven to 350 degrees
F (180 degrees C) and place rack in the center of the oven. Grease (or spray with
a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Toast
the pecans or walnuts for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely. Set aside.
In a small bowl, combine the
beaten egg with the orange juice and vanilla extract. Set aside.
In a large bowl, whisk the flour
with the sugar,
baking powder, baking soda, salt, and orange zest.
Cut the butter into small pieces and blend it into the flour mixture with a pastry
blender or two knives. The mixture should look like coarse crumbs.
Fold the wet ingredients into the dry ingredients. Stir in the chopped
cranberries and nuts. Pour into the prepared pan and bake for 50 - 60 minutes or
until a toothpick inserted into the center of the cake comes out clean. Remove
from oven and let cool on a wire rack for about 10 minutes. Then remove the
bread from the pan and let cool completely before slicing. This bread can be
frozen.
Makes one - 9 x 5 x 3 inch
loaf.
Source:
Anderson, Jean.
The American Century Cookbook. Clarkson/Potter Publishers. New York: 1997.
Daly, Regan. In the Sweet Kitchen. Random
House Canada: 2000.
Website:
www.oceanspray.com
Cranberry Orange Bread:
1/2
cup (50 grams) pecans or walnuts, toasted and coarsely chopped
1 cup (120
grams) fresh or frozen cranberries, coarsely chopped
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