I spent the weekend in NYC with my mom, who was an amazing sport and took the train down from Massachusetts (that’s a very long train ride). We went and saw Lion King on Broadway, exactly 20 years after I first saw Lion King in theaters, which is pretty cool. I’m actually listening to the soundtrack now as I write this. Anyways, despite a weekend in the city with lots of inspiration in the form of baked goods around us, we couldn’t come up with what I should bake this weekend. Additionally, whatever I baked had to be doable while I watched the Patriots game, so there was a built-in time restriction.
So when I got back to my apartment today, I decided to look back through a bunch of recipes I stole from my mom’s recipe box before moving out, and settled on a bread that I could have with tea for the week. In other words, I made something just for me this week! (Sorry to anyone that was hoping for baked goods at school Tuesday…) It’s a quick bread, and wintery enough in flavors that I felt like it was a good time of year to make it.
First, sift together the dry ingredients (flour, sugar, baking powder and baking soda) in a large bowl. When I say sift, I just use a whisk to mix them together.
Now, I’m almost afraid to admit this, but I have no idea what the difference between baking soda and baking powder is to me. I know they aren’t interchangeable, but I have no idea why. And I have too much pride to google it, but apparently not so much that I won’t admit my ignorance. If someone were to enlighten me in the comments and save me a google search, I’d appreciate it.
Next, coarsely chop the cranberries. This is one of those times that a chopper comes in super handy. Especially one with convenient 1 cup markings on the side.
In a separate bowl, lightly beat an egg. Then, whisk in the orange juice and olive oil. The recipe originally called for salad oil, and I don’t know if that’s a thing, but I figured since I use olive oil in salads it’s the same difference. Also, my orange juice may have a use by date of about a week ago, which is another reason this isn’t finding it’s way to school, but I haven’t gotten sick yet so I think that’s fine.
Add the wet ingredients to the dry ingredients and stir until just moist. I think this is the first time I’ve ever followed this direction for real in a recipe – I have a tendency to over-stir. But you should definitely not ignore this direction because it keeps the bread moist after baking.
Spread the batter into a greased loaf pan and bake at 350°F for 50 minutes, or until a toothpick inserted in the middle comes out clean.
In cross section, it looks pretty delicious. This would also be a great bread around Thanksgiving, but it’s a generally good tea bread for the winter months. Anyways, I should probably go finish season 1 of West Wing. The perils of Netflix.
Cranberry Nut Bread
- 2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup cranberries, coarsely chopped
- 1/2 cup walnuts, chopped
- 1 beaten egg
- 3/4 cup orange juice
- 2 tablespoons olive oil
- Whisk together flour, sugar, baking powder and baking soda in a large bowl.
- Stir in chopped cranberries and walnuts.
- In a separate bowl, beat an egg and whisk in orange juice and olive oil.
- Add liquid ingredients to dry ingredients and stir until just moist.
- Spread into greased loaf pan and bake at 350°F for 50 minutes, or until a toothpick comes out clean.