CRANBERRY ORANGE BREAD
(Adapted from Joy of Baking)
- The peel of conventionally produced oranges, lemons, and limes contain residues from pesticides. So consider using organic versions in recipes that call for the peel.
1 large egg
3/4 cup freshly squeezed orange juice
1 teaspoon vanilla
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
4 tablespoons cold unsalted butter, cut into pieces
1/2 cup coarsely chopped walnuts
1 cup fresh or frozen cranberries, coarsely chopped
Heat the oven to 350 degrees. Lightly coat a 9 x 5 x 3 loaf pan with canola oil.
In a small bowl, combine the beaten egg, orange juice, and vanilla.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest. Blend the butter into the flour mixture so it resembles coarse crumbs.
Mix the wet ingredients with the dry ingredients. Add the cranberries and walnuts.
Pour batter into loaf pan and bake for 50 to 60 minutes.
Remove from the oven and let cool on a wire rack before slicing.