Cranberry Bread
By Yankee Magazine|Mar 03 2004|
You’d never know from the taste that this delicious bread is low in fat.
From the Birch Ridge Inn, Killington, VT
Yield
2 loaves
Ingredients
1 pound cranberries, fresh or frozen
2 medium oranges
2 cups sugar
4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons baking soda
2 eggs, beaten
2 teaspoons vanilla extract
2 tablespoons butter, melted
Instructions
Preheat oven to 350 degrees. Grease two 9x5x3-inch loaf pans.
Coarsely chop cranberries; peel oranges, segment, and double cut; then combine with sugar and let stand 2 hours. In a medium bowl, combine dry ingredients. Combine eggs, butter, and vanilla extract; add to fruit mixture. Stir well, then combine with dry ingredients.
Pour mixture evenly into pans, cover with aluminum foil, and bake 20 minutes. Remove foil and bake 40 minutes longer, or until done.
I wouldn’t make this recipe again, because it was WAY too sweet as it is. I also didn’t like the cooked oranges-maybe just orange juice would do it, or even lemon…and I would use a lot less sugar,maybe half, especially if you don’t usually cook with lots. in fact, honey would be better. Apart from that, it comes out nice and crunchy on the outside and doughy on the inside. Also, my loaves were done after only 35 minutes without the tinfoil. So with a few changes, this could be a lot better.