Wednesday, February 4, 2009

A Slice of Summer

You know, when I think of winter foods, the first thing that comes to mind is the flavors of spices, like cinnamon, nutmeg, and ginger. The next thing that I think of is probably food that is relatively heavy and filling--comfort food. Well, this recipe for Orange Cranberry Bread is neither. Its bright citrus flavor and slightly tart (okay, maybe more than slightly tart) cranberry component make it a light-tasting, summery quick bread.

Now, I don't really have an interesting story as to where I got this recipe, but you will be glad to know that it is not from any sources at America's Test Kitchen! In fact, it's from Baking Bites, one of my favorite blogs. I had been meaning to make the recipe for a while, and I'm glad that I finally got around to baking this loaf.

The quick bread is very low in fat, with only two tablespoons of canola oil and one egg. I halved the recipe and made it in an 8x4 loaf pan, and it came out great. Not dry at all, but not too dense or heavy, and it comes together in just minutes. I definitely recommend trying this Orange Cranberry Bread the next time you make a cup of tea or want something special for breakfast, dessert, or a snack.

Orange Cranberry Bread
Adapted from Baking Bites.
Serves 12.

2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon orange zest
3/4 cup orange juice, preferably freshly squeezed
2 tablespoons canola oil
1 large egg
1 1/4 cups fresh or frozen (unthawed) cranberries
1/4 cup dried cranberries

**Preheat oven to 375 degrees F.**

1. Grease a 9x5-inch loaf pan.
2. In large bowl, whisk flour, sugar, baking soda, baking powder, and salt.
3. Add zest, juice, oil, and egg. Mix just until incorporated.
4. Gently stir in cranberries.
5. Pour into prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in center comes out with moist crumbs. Let cool completely before serving.