This is a family favorite recipe we’ve added an ‘Olive This!’ twist to. Quick breads are fun to make, easy to whip up and fun to give. To keep this recipe from being boring and expected, we’ve used a savory Rosemary Olive Oil to give it a little more depth in flavor to balance out the tart cranberries and sweet orange. We hope you and your friends will enjoy this.
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange juice
- 1 tablespoon grated orange peel
- 2 tablespoons Olive This! Rosemary Olive Oil
- 1 egg, well beaten
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup walnuts, chopped
Directions
Preheat your oven to 350 degrees. Prepare your cranberries by rinsing them off and cutting each berry in half. I prefer to not cut the berries any smaller so that with each bite there is a delicious juicy morsel of cranberry. I find that if the berries are cut smaller then the bread is not as good. Also note that my measurement of the 1 1/2 cups of cranberries tends to be on the generous side, but definitely under 2 cups. Chop the walnuts into small to tiny pieces.
Mix together the dry ingredients of flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, rosemary olive oil and egg. Mix until well blended. Stir in cranberries and nuts. Set aside.
Prepare the bread pan (9×5 loaf pan) by buttering the bottom and sides. Then lightly add a dusting of flour. Spread the batter evenly in the bread pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Makes 1 loaf.
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.