I just love a good quick bread don't you?
One reason, is that they are is easy to make, and quick to pull together. You can eat if for breakfast, a snack, or serve it for dessert. What can be more versatile than that?
I have a collection of quick bread recipes that I've had for years, but one of my favorites, along with my mom's is a Cranberry Orange Quick Bread. There is just something about cranberries combined with orange that works so well. To give it a southern twist we always throw toasted pecans in our quick bread for a little crunch. It's just the best addition.
So when I visited my mom recently, one thing I always do is make some type of sweet to snack on during the week. This time it was this wonderful quick bread. Mom likes to toast it with a smear of butter for breakfast. Yum Yum!
This recipe goes together quickly and comes out perfectly. A nice dense cake like bread that is both sweet and tart, and has the perfect crunch!
Hope you take time out to try this family favorite, it's scrumptious!
Cranberry Orange Quick Bread
make 1 loaf
time: 1 hr 20 min.
1 cup low fat 2% milk
1/4 cup vegetable oil
1 T grated orange peel
2 cups all-purpose flour
1/3 cup sugar
3 t baking powder
1/2 t salt
3/4 cup fresh or frozen cranberries, chopped
1/2 cup toasted pecans, chopped
Heat oven to 400°F. Spray a 9"x5"x3" loaf pan with cooking spray.
Whisk milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
Pour batter in loaf pan. Tap on counter to remove any air pockets. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing.