Cranberry Quick Bread
The secret to keeping quick bread moist is in the mixing. When combining wet and dry ingredients, take care to just combine — do not over mix. Over mixing will cause your quick bread to crumble when sliced.
INGREDIENTS | YIELDS 1 LOAF
- 2 cups flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup sugar
- 1 egg
- 2 tablespoons vegetable oil
- ¾ cup orange juice
- Zest 1 orange
- 1 cup chopped cranberries
- Small dash grated nutmeg
Freezing Day
Sift together flour, baking powder, baking soda, and salt.
In a separate bowl, combine sugar, egg, vegetable oil, orange juice, and orange zest. Lightly stir in cranberries and nutmeg.
Combine wet and dry ingredients together, stirring just enough to combine.
Pour batter into a greased 9″ × 5″ loaf pan. Bake at 350°F for 50 minutes–1 hour until a knife inserted into center comes out clean.
Once fully cooled, wrap well with plastic wrap, and freeze.
Reheating Instructions
Defrost bread at room temperature for 2–3 hours and serve at room temperature.
PER LOAF
Calories: 2147 | Fat: 36g | Protein: 33g | Sodium: 3160mg | Carbohydrates: 425g | Fiber: 13g
