The combination of fresh orange juice and bursts of zesty cranberries makes this the perfect holiday loaf!
4 cups flour
2 tsps baking soda
1 1/2 tsps salt
2 cups sugar + 1/4 cup to toss with cranberries
3 cups fresh or frozen cranberries, halved
2 tbsps orange zest
2 eggs
1 cup fresh orange juice
1 cup water
2/3 cup vegetable oil
First cut the cranberries in half and toss with 1/4 cup of sugar. Don't chop them as you'll lose the beauty of the berry. Set aside.
Mix the flour, baking soda and salt together.
In a large bowl combine 2 cups sugar, orange zest and oil, then add the eggs. Alternate adding the flour mixture, orange juice and water to the bowl. Once combined fold in the cranberries. Oil your pans and pour the batter in. Bake in a 350°F oven. See times and pan sizes below.
Choice of pan sizes to use:
8 - 3 X 2" mini loaves + 4 - 5 X 3" small loaves.
The minis take 30 minutes and the small loaves take 45 minutes.
Or your could choose 24 muffins at 20-25 minutes or simply 2 regular loaf pans and bake them for 60-70 minutes.
Let cool on racks a good 15 minutes before turning out to cool completely.
Recipe from: playpartyplan.com
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