Mini Cranberry-Orange Breads
This week's recipe comes from Sheila Harris of Waterbury, CT.
Ingredients List
- 2 cups - all-purpose flour
- 3/4 cup - Domino® Granulated Sugar
- 2 teaspoons - baking powder
- 1/4 teaspoon - salt
- 1 - egg, slightly beaten
- 1 teaspoon - grated orange rind
- 1/2 cup - orange juice
- 1/3 cup - vegetable oil
- 1 1/2 cups - coarsely chopped cranberries
- 1/2 cup - coarsely chopped pecans
Instructions
Preheat oven to 350°F. Grease and flour 3 small 5 3/4 x 3 1/4 x 2-inch loaf pans.
In large bowl, stir flour, sugar, baking powder and salt. In small bowl, combine egg, orange rind and juice and oil until well blended. Stir into flour mixture just until moistened. Stir in cranberries and pecans. Spoon into prepared pans.
Bake for 45 to 50 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove and cool completely on wire rack. Wrap in plastic wrap or foil.
Makes 3 small loaves.