One of my favorite fall foods is undeniably the cranberry. This flavourful and seasonal quickbread is wonderful as a tea-time snack, as dessert, or as a breakfast treat served next to savory eggs. But the finished product is so delicious, it's rare a loaf survives into a second meal...
1 Orange
Boiling Water
2 Tbs. butter (unsalted)
1 Egg
1/3 C. Dark Brown Sugar
2/3 C. Granulated Sugar
1 ½ C. Cranberries, chopped
1/4 C. Dried Cranberries
1 C. Whole Wheat Flour
1 C. White All-Purpose Flour
1 ½ tsp. Baking powder
½ tsp. baking soda
1/4 tsp ginger
Glaze: (optional)
orange zest
1/4 tsp orange extract
powdered sugar
1 tbs milk
Preheat oven to 325. Butter a loaf pan. Grate the rind of the orange, and squeeze the juice into a measuring cup, adding enough boiling water to make ¾ cup of liquid. Add the orange rind and the butter, stir to melt. Beat the egg in another bowl and gradually add the sugar, beating well. Add remaining ingredients and orange mixture, blend well. Spoon into pan and bake for one hour. Remove from pan and cool on wire rack.
While bread is cooling, mix the ingredients for the glaze together, adding confectioner's sugar until you have a thick but liquidy glaze. Drizzle over top of loaf and allow to set before serving.
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