Delicious Cranberry Quick Bread Recipe
Course: BreadDifficulty: MediumServings
8
servingsPrep time
25
minutesCooking time
1
hour10
minutesCalories per serving
180
kcalQuick breads are made using baking powder, baking soda or a combination of the two as the leavening, rather than yeast.
Nothing smells quite as good as bread fresh from the oven. While baking using yeast bread recipes can be time-consuming and a little technical, quick breads are, as the name implies, quick and easy. Quick breads can be used in many ways and for every meal: toasted for breakfast, spread with toppings for a light lunch or paired with a hearty soup for a delicious and warming cold-weather dinner.
Quick breads are made using baking powder, baking soda or a combination of the two as the leavening, rather than yeast. Baking powder and soda are much less finicky than yeast, which must be treated with care, or it will not activate and the bread will not rise.
Another advantage of quick breads is that they can be made using nearly infinite varieties and combinations of ingredients – fresh fruits, dried fruits, vegetables, cheeses, nuts and grains can all be incorporated into basic quick bread recipes. The recipe that follows features cranberries, so it is appropriate around Thanksgiving and Christmas, although it is delicious any time of the year. It is flavored with orange juice and grated orange peel; cranberries and oranges are a classic combination of sweetness and tartness.
Quick breads are a great way for the new baker to begin mastering the basics of making breads. Essential skills such as measuring and combining ingredients and judging baking times are learned quickly and with the nearly immediate gratification of a scrumptious loaf of homemade bread.
Nothing smells quite as good as bread fresh from the oven. While baking using yeast bread recipes can be time-consuming and a little technical, quick breads are, as the name implies, quick and easy. Quick breads can be used in many ways and for every meal: toasted for breakfast, spread with toppings for a light lunch or paired with a hearty soup for a delicious and warming cold-weather dinner.
Quick breads are made using baking powder, baking soda or a combination of the two as the leavening, rather than yeast. Baking powder and soda are much less finicky than yeast, which must be treated with care, or it will not activate and the bread will not rise.
Another advantage of quick breads is that they can be made using nearly infinite varieties and combinations of ingredients – fresh fruits, dried fruits, vegetables, cheeses, nuts and grains can all be incorporated into basic quick bread recipes. The recipe that follows features cranberries, so it is appropriate around Thanksgiving and Christmas, although it is delicious any time of the year. It is flavored with orange juice and grated orange peel; cranberries and oranges are a classic combination of sweetness and tartness.
Quick breads are a great way for the new baker to begin mastering the basics of making breads. Essential skills such as measuring and combining ingredients and judging baking times are learned quickly and with the nearly immediate gratification of a scrumptious loaf of homemade bread.
Ingredients
360g (13 oz) flour
10g (2 tsp) baking powder
A pinch of salt
160 ml (5.6 oz) milk
2 eggs
100 ml (3.5 oz) vegetable oil
200 g (7 oz) sugar
1 orange zest
2 tsp vanilla extract
100 g (3.5 oz) raisins
- Cranberry filling
200 g (7 oz) cranberries
Zest of 1 orange
100 g (3.5 oz) sugar
Juice of 1 orange
Directions
- Mix cranberries, sugar, orange juice and zest in a saucepan, cook over medium heat for 7 minutes, stirring constantly. Crush cranberries while cooking.
- Mix well eggs, sugar, orange zest, milk and vegetable oil in a deep bowl
- Add flour and baking powder to the mixture, mix well, then add raisins and cranberries
- Put parchment paper on the bottom of the mold, then add the dough into the mold and bake for 45-50 min at 180 C° (360 F). You can check the readiness of bread by piercing it in the center with a toothpick, it should be dry
- Gently run a knife along the edge of the mold, then remove the bread, cut into portions and enjoy the taste, bon appetit!
