Recipe:

Cranberry-Orange Tea Bread

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Serves 12

Wrap this baby up with a pretty ribbon and say no more. Without the glaze, it toasts up nicely with morning coffee. Add the glaze and it suits afternoon tea to a tee!

Ingredients

Tea Bread
2 cups unbleached all-purpose flour
3/4 cup sugar
1 1/2 teaspoons non-aluminum baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup milk
1/4 cup orange juice
1/4 cup (4 tablespoons) unsalted butter, melted
1 tablespoon grated orange zest
2 eggs, lightly beaten
1 cup cranberries, chopped (fresh or frozen)

Orange Glaze (optional)
1-2 tablespoons orange juice
1 cup sifted powdered sugar

Method

Preheat oven to 375°F. Grease the bottom only of an 8x4-inch or 9x5-inch loaf pan or use a non-stick loaf pan. Combine flour, sugar, baking powder, salt and baking soda in a medium bowl. In a large bowl, combine milk, orange juice, melted butter, zest and eggs. Stir to combine well. Add dry ingredients and stir just until combined. Gently stir in cranberries and mix just until they are evenly distributed. Pour batter (it will be thick) into pan and bake until a knife comes clean from the center, 50 minutes to 1 hour, depending on size of pan. Loosen sides from pan, remove and let cool completely.

When cool, prepare glaze, if using. In a small bowl, combine 1 tablespoon of the orange juice with powdered sugar, adding a little more juice if necessary to obtain a smooth consistency. Drizzle over top of loaf.

Nutrition

Per serving (about 3oz/86g-wt.): 230 calories (45 from fat), 5g total fat, 2.5g saturated fat, 4g protein, 43g total carbohydrate (1g dietary fiber, 25g sugar), 45mg cholesterol, 260mg sodium

Tags: Make Ahead, Gifts, Vegetarian

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