This quick bread features a nice combination of orange and cranberry and is perfect for breakfast or a snack.
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This quick bread features a nice combination of orange and cranberry and is perfect for breakfast or a snack.
1 1/2 tsp Clabber Girl Baking Powder
1/2 cup walnuts (chopped)
1 tsp salt
1/2 tsp Rumford Baking Soda
1/4 cup vegetable oil
1 egg, lightly beaten
3/4 cup orange juice
2 cups flour
1 tbsp grated orange peel
1 cup sugar
1 1/2 cup fresh or frozen cranberries
Preheat oven to 350° F. Grease and flour an 8×4-inch loaf pan. In medium bowl, mix together flour, sugar, baking powder, salt and baking soda. In a small bowl, combine oil, egg, juice and the orange peel. Add liquid ingredients to dry ingredients, mixing well. Gently stir in cranberries and walnuts. Pour into prepared pan. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes; remove to wire rack and cool before serving.
1 1/2 tsp Clabber Girl Baking Powder
1/2 cup walnuts (chopped)
1 tsp salt
1/2 tsp Rumford Baking Soda
1/4 cup vegetable oil
1 egg, lightly beaten
3/4 cup orange juice
2 cups flour
1 tbsp grated orange peel
1 cup sugar
1 1/2 cup fresh or frozen cranberries
Preheat oven to 350° F. Grease and flour an 8×4-inch loaf pan. In medium bowl, mix together flour, sugar, baking powder, salt and baking soda. In a small bowl, combine oil, egg, juice and the orange peel. Add liquid ingredients to dry ingredients, mixing well. Gently stir in cranberries and walnuts. Pour into prepared pan. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan 10 minutes; remove to wire rack and cool before serving.