California Walnut Cranberry Orange Mini Loaves
Contributed by: News Canada
California Walnut Cranberry Orange Mini Loaves (NC) - Cranberry, orange and walnuts - three special flavours of the festive season in one great recipe. For gift-giving, bake in mini foil loaf pans available in most local supermarkets. Wrap in cello bags and finish with curling ribbon and gift label. It’s a terrific tasting loaf to freeze and have on hand for casual
get-togethers too.
Ingredients:
- 2 1/2 cups all-purpose flour 625 mL
- 1 1/4 cups granulated sugar 300 mL
- 2 tsp baking powder 10 mL
- 1/2 tsp each baking soda and salt 2 mL
- 1 1/4 cups halved fresh (or frozen, partially thawed) cranberries 300 mL
- 3/4 cup coarsely chopped California Walnuts 175 mL
- Finely grated peel of 1 orange
- 2 eggs
- 1 cup orange juice 250 mL
- 1/4 cup vegetable oil 50 mL
Directions:
In
large bowl, combine flour, sugar, baking powder, baking soda and salt; stir in
cranberries, walnuts and orange peel. In small bowl, whisk together eggs,
orange juice and oil; add to dry ingredients stirring just until combined. Pour
into 4 well-greased 3 1/2 x 5 7/8-inch (8.5 cm x 15 cm) mini loaf pans*.
Bake
in 350°F (180°C) oven for 45 to 50 minutes or until tester inserted in centre
comes out clean. Cool in pans for 10 minutes, then turn out onto rack to finish
cooling.
*Or one 9 x 5-inch (2 L) loaf pan, bake for about 1 hour and 10 minutes.
Serving Size: Makes 4 mini loaves or 1 large loaf
