Michigan Orange Cranberry Bread
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Margarine/Butter||4 Tablespoon, melted|
|Cranberries||2 Cup (32 tbs), coarsely chopped|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
Preheat oven to 375°F.
Grease 9" by 5" metal loaf pan.
Grate peel from orange and squeeze 1/2 cup juice.
In large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In small bowl, with wire whisk or fork, beat eggs, margarine or butter, orange peel, and juice.
With spoon, stir egg mixture into flour mixture until batter is just blended (batter will be stiff).
Fold in cranberries, and walnuts if using.
Spoon batter into loaf pan.
Bake 55 to 60 minutes or until toothpick inserted in center of bread comes out clean.
Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.