Sunday, December 6, 2009

Cranberry Orange Bread

This bread is great as a "breakfast bread" or as a dessert. Either way, it is full of holiday spirit with bright red cranberries.

This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish

Cranberry Orange Bread


2 cups safe flour (or regular flour if you can have it)

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/3 cup applesauce (this is a substitute for 1 beaten egg)

1/2 cup orange juice

grated rind of 1 orange

2 tbsp of safe butter melted

2 tbsp hot water

1 1/2 cup raw, whole cranberries


Combine flour, baking powder, soda, salt and sugar in large mixing bowl; set aside. Mix applesauce with orange juice, rind, safe butter and hot water. Fold wet mixture into flour mixture until blended. Do NOT beat. Gently fold in cranberries. Mixture will be THICK! Spoon into a greased 9 x 6" loaf pan or 3 mini foil loaf pans. Bake at 325 degrees for 60 minutes (for large pan) or 45 minutes for 3 mini-loaves.

*Mini loaves of cranberry orange bread wrapped in pretty festive cellophane would make a great treat to give as gifts to teachers, etc.

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