Cranberry Orange Bread
INGREDIENTS
1 1/2 cup all-purpose flour
1/2 cup cake flour
2 teaspoons baking powder
1 teaspoon orange zest or orange extract
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
1/4 cup fresh orange juice
6 tablespoons unsalted butter, softened
2/3 cup sugar
2 large eggs
1 cup fresh or frozen (thawed) cranberries, coarsely chopped
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DIRECTIONSPreheat the oven to 350 degrees. Grease and flour 9- by 5-inch loaf pan.
In mixing bowl, whisk together the flour, cake flour, baking powder, orange zest, salt and baking soda. In a separate bowl, combine the sour cream and orange juice.
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, beating well after each addition.
Alternately beat in the flour mixture and sour cream mixture, beginning and ending with the flour mixture. Just before the last of the flour is fully incorporated, fold in the cranberries. Spread the batter into the prepared pan or pans.
Bake for 45 to 50 minutes or until a wooden pick inserted near the center of the loaf comes out clean. Remove the loaf from the oven and cool 10 minutes in the pan. Invert it to a wire rack and cool completely.
In mixing bowl, whisk together the flour, cake flour, baking powder, orange zest, salt and baking soda. In a separate bowl, combine the sour cream and orange juice.
In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, beating well after each addition.
Alternately beat in the flour mixture and sour cream mixture, beginning and ending with the flour mixture. Just before the last of the flour is fully incorporated, fold in the cranberries. Spread the batter into the prepared pan or pans.
Bake for 45 to 50 minutes or until a wooden pick inserted near the center of the loaf comes out clean. Remove the loaf from the oven and cool 10 minutes in the pan. Invert it to a wire rack and cool completely.
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