Posted by fourclankitchen on September 11, 2011
I have been making this bread (cake?) forever now. I always thought that this ingenious recipe was from the family archives, given to my mother-in-law by her mother-in law. Until recently, that is, when I noticed that the recipe on the Oceanspray cranberry packaging was identical! But it is still an ingenious recipe, even if it was inspired by a corporate desire to sell cranberries. Why ingenious? Because it barely contains any fat (only 2 tbs. veg. oil!), using orange juice and fresh (or frozen) cranberries for moisture instead. It also comes together with just a few min of prep, particularly if you have a food processor. Its lovely for breakfast or an afternoon coffee on a routine weekend. Its a nice bread to have in one’s repertoire.
2 cups AP flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt.
1 tbs. grated orange rind
1 1/2 cup fresh or frozen cranberries, briefly pulsed in a food processor (the cranberries need only be thawed for a few min)
3/4 cup orange juice
1 large egg, lightly beaten
2 tbs. vegetable oil+ more for greasing a cake pan
2 tbs. yogurt (my addition, to increase the moisture-can be omitted)
1/2 cup chopped nuts (use the food processor for this).
Preheat oven to 350F.
Grease a 9×5 loaf pan and set aside.
Mix the flour, sugar, baking powder, soda, sugar and salt in a large bowl.
Add the oil, egg, juice, rind and yogurt to the flour mixture and blend well.
Then fold in the cranberries and the nuts.
Pour into the cake pan and bake for 55 min or until your tester comes out clean. Cool for about 15 min before removing the bread from the pan. Enjoy with a cup of coffee or milk.