Cranberry-Orange Bread<\/p>\n
From Raleigh News & Observer, December 2013<\/p>\n
4 cups all-purpose flour
\n2 cups brown sugar
\n1 Tablespoon baking powder
\n1 teaspoon baking soda
\n1 teaspoon salt
\n1\/4 teaspoon ground cloves
\n2 large eggs
\n1 cup freshly squeezed orange juice
\n1\/2 cup canola oil
\nGrated zest of 2 medium oranges
\n1 teaspoon almond extract
\n12 oz. fresh cranberries
\n1 cup sliced almonds<\/p>\n
Heat the over to 350 degrees. Grease two 9 inch loaf pans<\/p>\n
Put the flour, brown sugar, baking powder, baking soda, salt and cloves in a large bowl and stir to combine.<\/p>\n
Beat the eggs in a separate medium bowl, then whisk in the orange juice, oil, orange zest, almond extract, and 1\/4 cup water. Add the orange juice mixture to the blour mixture and stir just until combined. ( The batter will be very thick.) Gently fold in the cranberries and almonds.<\/p>\n
Divide the batter between the loaf pans. Bake until the loaves are golden brown and a toothpick inserted ino the center of each loaf comes out clean, about 1 1\/4 hours ( 1:05 for me). Cool thoroughly and serve. ( Store leftover cranberry-orange bread wrapped in foil or plastic wrap in the refrigerator for up to 2 weeks)<\/p>\n
Yield: Two 9-inch loaves\u00a0\u00a0 Fantastic with cream cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cranberry-Orange Bread From Raleigh News & Observer, December 2013 4 cups all-purpose flour 2 cups brown sugar 1 Tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1\/4 teaspoon ground cloves 2 large eggs 1 cup freshly squeezed orange juice 1\/2 cup canola oil Grated zest of 2 medium oranges 1 teaspoon almond extract … Continue reading Cranberry-Orange Bread<\/span>