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Orange Cranberry Quickbread Recipe

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This recipe for Orange Cranberry Quickbread is from Marilyn's Best, 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:  
2¾ cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1⅓ cup sugar
½ cup butter, melted
1 cup mandarin orange segments, drained
2 cups cranberries, frozen
2 eggs
¾ cup milk
¾ cup sour cream or plain yogurt
1 tsp. vanilla extract
2 tbsp. orange zest, grated
Directions:
Directions:
Preheat the oven to 350ºF. Grease two 9x4 inch loaf pans.

In a large bowl, stir together the flour, baking powder, baking soda, salt, and sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl, whisk together the eggs, milk, sour cream, vanilla and orange zest. Pour the liquid ingredients into the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.

Bake until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

You can substitute cranberries for 1½ cups craisins.

 

 

 

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