Monday, January 27, 2014

Orange Cranberry Tea Bread


It's been a cold, hard winter so far my friends and I don't have to tell you we aren't out of the woods yet.  No matter what that wacky groundhog says next week my feeling is we have a ways to go before we can put away that extra blanket and forego that morning ritual of warming the car up for 5 minutes.  And it's not like we can eat our way out of it, although I'm trying!

Take this orange cranberry tea bread, well you can't because my husband and I ate it all.  In like under 24 hours.  Initially Ken turned his nose up like he is want to do unless I'm making chocolate chip cookies.  But after his first cautious taste we were both looping off great honking slices and racing each other to the finish line.

This basically was born out of a desire to turn on the oven but not go out and buy any new ingredients, so it was literately made with whatever I had on hand.  I started with a blueberry bread recipe but only had cranberries in the freezer.  I added extra sugar to account for the extra tartness and didn't even bother plugging in the Kitchen aid, just did it all by hand.  The result was a dense, moist, sweet-tart remedy that took the chill off and brightened up our weekend, at least until it was all gone.

orange cranberry tea bread

1/2 cup soft butter
1 cup raw cane sugar, divided
rind of one orange
2 eggs
1 & 3/4 cups white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1 cup fresh or frozen cranberries (not dried)
1 cup confectioners' sugar
2 tablespoons fresh orange juice   

Preheat the oven to 350 degrees; butter and flour a 4 by 8 inch loaf pan, set aside.

In a large bowl beat the butter together with 3/4 cups of sugar.  Stir in orange rind.  Beat in eggs until mixture is light and fluffy.  In a small bowl whisk together flour, baking powder and salt. Stir in the dry ingredients alternately with milk, starting and ending with flour mixture.

Process the cranberries with 1/4 cup sugar to a loosely chopped texture. Gently, but thoroughly, fold cranberries into batter, but be careful not to turn the batter pink!

Pour batter into prepared pan.  Bake for 50-60 minutes or until cake tester comes out clean.  Cool on a rack for 5 minutes before turning out of pan.  When bread is totally cool, whisk together confectioners sugar and orange juice until smooth and pour over top.






Print Friendly and PDF

No comments:

Post a Comment