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Cranberry/Orange Bread or Muffins Recipe

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This recipe for Cranberry/Orange Bread or Muffins is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c flour (any mix of white flour, oat flour and whole wheat flour)
Optional: 1/4 c oat bran
4 tsp baking powder
1 Tbsp salt
1/2 tsp baking soda
juice and grated zest of 3 oranges or 6 clementines*
1/3 c olive oil
3 eggs
2 c sugar
3 c (12 oz bag) cranberries, briefly chopped in food processor
Optional: 1/2 c chopped walnuts

*if using seedless Clementines: grate zest. Peel, and process the fruit in food processor until pureed. Drain through wire mesh strainer to obtain juice, reserving the pulp. Measure juice with oil and water as per recipe below. Stir in reserved pulp.
Directions:
Directions:
Mix flour, (oat bran if using), baking powder, salt and soda with wire whisk and set aside. Combine orange rind, orange juice, oil, and enough water to make 2 1/4 cups liquid and set aside. Stir 1/4 cup sugar in with the chopped cranberries. Beat eggs with remaining 1 3/4 cup sugar until light and fluffy. Mix in orange juice mixture. Add dry ingredients and stir just until flour is moistened. Fold in cranberries and nuts. Spoon into two greased loaf pans, smooth top.

Bake at 350 degrees for 55 minutes.

*OR: fill two 12-muffin tins, bake at 375 for 20 - 25 minutes or until done.
Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
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