Recipe Ms. Mofet's Cranberry, Orange (or Tangerine) & Nut Bread

[msmofet]

Ms. Mofet's Cranberry, Orange (or Tangerine) & Nut Bread

Wet Ingredients:

1 large egg beaten well (may substitute 1/4 cup sour cream instead of the egg, I used egg)
3/4 C. freshly squeezed orange juice (≈ 3 med.) (or tangerine juice)
1 tsp. vanilla extract

Dry Ingredients:

2 1/2 C. Unbleached All-Purpose flour MINUS 2 TBSP.
2 TBSP. wheat germ*
TIP: Measure the wheat germ into the 1 cup measure cup then fill with flour.
*IF YOU DON'T WANT TO USE THE WHEAT GERM REPLACE IT WITH 2 TBSP FLOUR
1 C. granulated white sugar or sugar substitute (or 1/2 sugar & 1/2 sugar substitute)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 TBSP. orange zest (≈ 1 1/2 medium ) (or tangerine)
4 TBSP. cold unsalted butter - cut into cubes

TIP 1: *Measure the wheat germ into the 1 cup measure cup then fill with flour.
IF YOU DON'T WANT TO USE THE WHEAT GERM REPLACE IT WITH 2 TBSP. FLOUR

Additional Ingredients:

1 C. fresh or frozen cranberries - coarsely chopped
1/2 C. pecans - coarsely chopped
3 TBSP. slivered almonds - coarsely chopped if desired

Preheat oven to 350°F.
Spray a 9x5x3 inch loaf pan with Baker's Joy vegetable oil & flour cooking spray.

In a small bowl combine wet ingredients and set aside.

In a large bowl combine flour, wheat germ (if used), sugar, baking powder, baking soda, salt, and orange zest.
Cut the butter into the flour with a pastry blender till it looks like coarse crumbs.

Add the wet ingredients to the dry ingredients and mix well.
Mix in the chopped cranberries, almonds, and pecans.

Pour into the prepared pan only 3/4 full.
Bake for 50 - 60 minutes for lg. pans (45 - 50 for mini pan) or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes.
Remove from pan and let cool completely before slicing.

(May double the recipe and divide into 2 lg. loaf pans or 5 mini pans)

For Mini Loaves:5 (5"X3") Keep oven temperature the same, fill cups only 3/4 full, bake 45 - 50 minutes

For Cupcakes/Muffins 12 to the pan: Keep oven temperature the same, fill cups only 3/4 full, bake 15 - 20 minutes.

NOTE: The center internal temperature for bread or muffins should be 190°F

Mini cranberry, orange, and nut bread loaves.

 

[msmofet]

Here's a picture sliced

 

[Morning Glory]

A great distribution of the fruit throughout the slices and a lush amount of butter.

 

[caseydog]

A great distribution of the fruit throughout the slices and a lush amount of butter.

I wonder if it is still tasty if I use inferior American butter?

CD

 

[msmofet]

I wonder if it is still tasty if I use inferior American butter?

CD

LOL

 

[msmofet]

I just took 5 mini loaves of cranberry orange nut bread out of the oven.

 

[The Late Night Gourmet]

2 1/2 C. Unbleached All-Purpose flour MINUS 2 TBSP.
2 TBSP. wheat germ*
TIP: Measure the wheat germ into the 1 cup measure cup then fill with flour.
*IF YOU DON'T WANT TO USE THE WHEAT GERM REPLACE IT WITH 2 TBSP FLOUR

Is this equivalent to using 2 1/2 cups of wheat flour? And, would this give the bread more of a "chew" compared to just AP flour?

 

[msmofet]

Is this equivalent to using 2 1/2 cups of wheat flour? And, would this give the bread more of a "chew" compared to just AP flour?

I don’t know the answer to that. I always add the wheat germ.

 

[TastyReuben]

That’s got Christmastime afternoon tea written all over it. Superb!

 

[msmofet]

That’s got Christmastime afternoon tea written all over it. Superb!

TastyReuben

 

[karadekoolaid]

How did I miss this one?
That looks just great. My son (who has cerebral palsy) just loves cakes, buns, cupcakes, cookies... and since I'm such a lousy baker, he tends to get banana bread, or chocolate beetroot cake.
This is a lovely alternative .