Orange Cranberry Bread

I love Orange Cranberry Bread and Muffins. Tangy, tart and fresh. A perfect start to the day!

I found this on allrecipes.com.



Orange Cranberry Bread (slightly adapted)
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoon grated orange zest
12 oz fresh cranberries
1 cup pecans, coarsely chopped
1/2 cup butter, softened
2 cup white sugar
2 egg
1 1/2 cup orange juice

Preheat oven to 350F.

Grease & flour two 9x5 loaf pans or line them with parchment paper.

Cream together butter and sugar. Add eggs and mix well. Add orange zest and orange juice. Mix well.

In separate bowl, whisk together flour, baking powder, baking soda, and salt. Stir flour mixture into orange juice mixture, until just combined. Fold in cranberries and nuts.

Pour batter into prepared loaf pans.

Bake at 350F for 50 - 60 minutes.

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Cream together butter & sugar & eggs.


Add orange juice.


And orange zest.




Whisk together flour, baking powder, baking soda and salt.


Stir into orange mixture until just combined.


(it did get a little more stirred before I added the cranberries & nuts)

Fold in cranberries & nuts.




Pour batter into prepared loaf pans and bake at 350F for 50 - 60 minutes; or until pick comes out dry.

That's it!



This was wicked good! A nice bright, tart, tangy flavor and very moist. I've been dying for Orange/Cranberry baked goodies and this totally satisfied that craving!

I like that it makes two loaves. One to eat and one to share (or to throw in the the freezer for later!) I brought the extra loaf to work and it got very favorable reviews! I also like that it uses the whole bag of fresh cranberries.

This is definitely a keeper!!

Zucchini Bread

Even though it was like 87 degrees here in Pittsburgh on Sunday, I had Zucchini Bread on the brain and just had to make some!

Friday's BakeSpace Newsletter featured Zucchini Bread. What?? You don't get the BakeSpace Newsletter??? Check out the archive HERE. You can read them from the archive or sign up to have them delivered to your email inbox!

Anyway... After reading the newsletter, it occurred to me that I haven't had Zucchini Bread in easily more than 10 years. My mom used to make it often growing up. The grocery store usually only has those tiny zucchinis, but the zucchinis that came from my grandfather's garden were easily the size of your forearm. They made a TON of zucchini bread.

So even though it was VERY hot for an April day, I fired up the oven and made some Zucchini Bread.



Zucchini Bread
3 eggs
1 C sugar
1 C brown sugar
2 C zucchini, peeled & chopped or shredded
1 C vegetable oil
2 tsp vanilla
3 C flour
1 tsp salt
1 tsp baking powder
3 tsp cinnamon
1 tsp baking soda
1 C nuts, chopped

Preheat oven to 325F
In medium bowl, combine flour, salt, baking powder, baking soda and cinnamon.
In a mixing bowl, combine oil & sugars, mix well
Add eggs & vanilla, mix well.
Add flour mixture and mix well.
Add zucchini & nuts, combine.
Bake at 325F in two greased or parchment paper lined loaf pans for 60 minutes or until pick comes out dry.

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Preheat oven to 325F.

These worked out to be about a cup each.


Shred or chop the peeled zucchini.


In a mixing bowl, combine oil & sugars, mix well


Add eggs & vanilla, mix well.


Add flour mixture and mix well.

Add zucchini & nuts, combine.


Pour batter into greased or parchment paper lined loaf pans.

Bake for 60 minutes at 325F or until pick comes out dry.


This tasted exactly how I remembered!


YUM!!!

When your garden is overflowing this summer... don't forget about Zucchini Bread!

Joyce's Pumpkin Bread

You didn't think I'd leaving you hanging with no pumpkin recipes did you?

Joyce is the lady who taught me that pumpkin does NOT come from a can. This is her Pumpkin Bread recipe. Joyce was a super special lady. She was like an adopted mom to me while I lived in California. She passed away almost 10 years ago, but I think of her often and especially when I make her pumpkin bread. I hope you like it as much as everyone else.

This is what you'll need:
3 C sugar
3 1/2 C flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
2 beaten eggs
2 C pumpkin, cooked & mashed
1 C vegetable oil

Preheat oven to 325°F.
Combine dry ingredients.


Add eggs


And oil


And of course pumpkin!


Mix well.


Line 2 loaf pans with parchment paper or grease & flour them.


Pour batter into pans.


Bake at 325 for 60 to 90 minutes or until pick comes out dry.

Cool on racks.


Enjoy!



Joyce's Pumpkin Bread
3 C sugar
3 1/2 C flour
1 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
2 beaten eggs
2 C pumpkin, cooked & mashed
1 C vegetable oil

Preheat oven to 325°F.
Combine dry ingredients.
Stir in eggs, pumpkin, and oil. Mix well.
Pour into parchment lined or greased-floured loaf pans. Bake 60 – 90 minutes (until pick comes out dry).
Makes 2 loaves

Mum's Banana Bread

This is another that my mom has been making for as long as I can remember!

Mum's Banana Bread
1/3 C butter
2/3 C sugar
2 eggs
1 3/4 C flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 C mashed ripe bananas (approx 2 or 3 bananas)
2/3 C walnuts, coarsely chopped

1. Preheat oven to 350 degrees F
2. Mix butter, sugar and eggs
3. Add flour, baking powder, baking soda and salt, mix
4. add bananas & walnuts, mix
5. Grease loaf pan
6. Pour batter into loaf pan
7. Bake at 350F for 45 - 55 minutes, until golden brown and toothpick inserted into bread comes out dry
8. Cool on wire rack
9. Enjoy!!