Saturday, August 17, 2013

Cranberry Tea bread

This recipe is a keeper. The tea bread comes out just perfect. I had baked this bread many years ago during my aunt's visit. We were recently chatting about this recipe and that's when I realized that I haven't yet shared this wonderful recipe from the Sunset magazine with you all. I do not add the sugary glaze and still this "bread" tastes delicious!
Cranberry Tea Bread
From Sunset Magazine
1 1/2 cup unsalted butter
1 1/2 cup sugar
4 eggs
1 cup freshly squeezed orange juice
1 cup sour cream
2 tbsp freshly grated orange zest
2 tsp vanilla extract
4 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 cup dried cranberries
1. Preheat oven 350 F. Butter and flour 2 loaf pans.
2. Cream butter and sugar till it is light - using an electric hand mixer.
3. Add one egg at a time and mix it
4. Add orange juice, sour cream, orange zest and vanilla extract. Mix.
5. In a separate bowl, mix all purpose flour, baking powder and salt.
6. Add dry ingredients mixture with cranberries to the wet mixture. Mix using a wooden spoon. Do not over mix.
7. Pour in the prepared pans.
8. Bake for 70 minutes. Start checking after 1 hour.
9. Take off the oven. Let it cool in the pan for 10 minutes. Then transfer to cooling racks
10. Let it cool down completely and then cut into slices.

Note -
1. I generally halve the recipe.
2. Instead of usual loaf pans, I sometimes bake this in unusual shaped baking pans - as described in the first picture!

Recipe Credit

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