Tuesday, October 28, 2008
Cranberry Breakfast Bread
My mother-in-law graciously passed on her cranberry bread recipe to me. It has a very interesting consistency and the taste is amazing! I made a few modifications and it turned out great! I made a double batch and baked it in a large stoneware casserole. You have to try this--it is simply scrumptious!!
2 cups flour
3/4 cup splenda
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons coconut oil
juice of one orange
2 teaspoons orange zest
1 1/2 cups shredded sharp cheddar cheese
1 egg, beaten
1 cup cranberries, halved
1/2 cup sliced almonds
Preheat oven to 350 degrees and grease a 9x5x3 loaf pan.
Mix together flour, splenda, sugar, baking powder, baking soda, salt, and orange zest. Cut coconut oil into the dry ingredients--it will resemble cornmeal. Set aside.
Add water to orange juice to make 3/4 cup of liquid. Pour into separate bowl and add egg and cheese.
Pour into dry ingredients, mix until just combined. Fold in cranberries and almonds.
Bake in prepared loaf pan for 50-65 minutes or until knife inserted in center comes out clean.
Let loaf stand at least 8 hours before serving. Texture will be crumbly, a bit like cornbread.