Cranberry Tea bread

 

 

This recipe is a keeper. The tea bread comes out just perfect. I had baked this bread many years ago during my aunt's visit. We were recently chatting about this recipe and that's when I realized that I haven't yet shared this wonderful recipe from the Sunset magazine with you all. I do not add the sugary glaze and still this "bread" tastes delicious!

 

Cranberry Tea Bread

From Sunset Magazine

Ingredients

1 1/2 cup unsalted butter

1 1/2 cup sugar

 

4 eggs

1 cup freshly squeezed orange juice

1 cup sour cream

 

2 tbsp freshly grated orange zest

2 tsp vanilla extract

 

4 cups all purpose flour

1 tbsp baking powder

1/2 tsp salt

1 1/2 cup dried cranberries

 

Method

1. Preheat oven 350 F. Butter and flour 2 loaf pans.

2. Cream butter and sugar till it is light - using an electric hand mixer.

3. Add one egg at a time and mix it

4. Add orange juice, sour cream, orange zest and vanilla extract. Mix.

5. In a separate bowl, mix all purpose flour, baking powder and salt.

6. Add dry ingredients mixture with cranberries to the wet mixture. Mix using a wooden spoon. Do not over mix.

7. Pour in the prepared pans.

8. Bake for 70 minutes. Start checking after 1 hour.

9. Take off the oven. Let it cool in the pan for 10 minutes. Then transfer to cooling racks

10. Let it cool down completely and then cut into slices.

 

Note -
1. I generally halve the recipe.
2. Instead of usual loaf pans, I sometimes bake this in unusual shaped baking pans - as described in the first picture!

Recipe Credit
http://www.myrecipes.com/recipe/cranberry-orange-bread-with-grand-marnier-glaze-10000001559183/

Print Page