I love just about anything that has orange in it: fresh or flavored. Dried cranberries is another of my favorite fruit . Mix the two of them and I just can’t get enough of it. I have a particular weakness for orange cranberry scones. I see one in a coffee shop, I just have to try it. So when I came across this recipe I just had to make it, right away.
With perfect timing, fresh cranberries are already available in abundance in grocery stories. I have never used fresh cranberries before so this was a fun recipe to bake. This is adapted from the recipe posted on Eat, Live, Run .
The orange flavor in a lot of baked items is too subdued for me. So I ramped up the orange in this recipe. I added more rind than the original recipe recommended and I also added some orange juice. I quite liked the result.
Other change I made is of course add some super food grains: flax meal and hemp. Next time I think I will try to substitute amaranth flour for some of the white flour.
The final bread turned out more crumbly that I was expecting. It looked like a perfect cranberry crumble coffee cake. And the taste was delicious.
2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter (4 oz)
1/2 cup chopped walnuts
zest of 1-2 oranges
1 tbsp flax meal (optional)
1 tbsp hemp (optional)
1-2 tbsp orange juice (optional)
Preheat oven to 350 degrees.
In a bowl whisk egg, melted butter and sugar. In a separate bowl mix all dry ingredients. Combine the dry and wet ingredients. Fold in cranberries, orange rind and walnuts. Mix well. Transfer to a greased 9in bread pan. Bake for 60 to 75 minutes until the tooth pick rule passes.
Cool and Enjoy!