Saturday, December 21, 2013
Orange Cranberry Bread
We are having a "heat wave" in New Jersey today and tomorrow. After two snowstorms and a week of being in the low 10's and 20's today it decided to be 58 outside. Who knows why the weather is so up and down but I am not complaining and will be going to a nice long walk This recipe is adapted from Mom Whats 4 Dinner which I found on pinterest. This the perfect breakfast for Christmas morning or any morning. I had a extra bag of cranberries left over from Thanksgiving and decided to bake this so my Mom and I could have it with our morning cup of tea. We both loved it.
1-1/2 cups all purpose flour
2 tsp basking powder
1/4 tsp salt
6 oz vanilla yogurt
1 cup sugar
3 large eggs
zest of 1 orange
juice of 1 orange
1 tsp vanilla extract
1/2 cup vegetable oil
1 bag fresh cranberries, divided
1 cup powdered sugar
2 tbsp orange juice
Preheat oven to 324 degrees and grease the bottom of an 8" loaf pan and add a piece of parchment so that it sticks out on all the sides of the pan. Combine flour, baking powder and salt. Set aside. In another bowl combine yogurt, eggs, sugar, orange zest, vegetable oil, orange juice and vanilla extract. Add 3/4 bag of cranberries to mixture.
Add dry ingredients to bowl and stir until just combined.
Pour into pan. Add extra cranberries to the top of the batter.
Bake for 50-60 minutes until a toothpick comes out clean. Remove from pan using parchment paper.
Prepare glaze while cake is cooling. Mix powered sugar with orange juice and stir.
Spread glaze over cake.
This is linked to www.foodiefriendsfridaydailydish.com, http://www.thecountrycook.net