11 December 2010 § 4 Comments
I have never cooked anything printed on the back of a food container, the recipes always seem a bit uninspired and dull. It’s almost as if they are an afterthought for the package designer. However here’s one recipe I found on my ageing packet of organic cranberries leftover from Thanksgiving, they cost too much to compost. Even if you are not a baker, this is a great easy bake.
If you are craving something sweet for these cold afternoons then this is the loaf for you. Normally I find healthy cakes an oxymoron – I prefer my desserts whole fat and delicious. However this bread is both healthy (ish) and tasty, The Ladies™ loved it. I made a few additions, I added an over ripe banana (again to save it from the fate of the compost) which you don’t need to do, but it made the bread really moist. I realized the banana is not local, but it is winter and This Little Piggy sometimes goes to the grocery store, as much as we love apples and pears we need a bit of variety.
2 tablespoons butter
½ cup sugar
1 cup fresh cranberries, roughly chopped or squished (so they don’t explode in the oven)
1 mashed ripe banana
½ cup walnuts or pecans
2 cups organic white flour (I used substituted 1/2 cup white flour with spelt flour to make it a bit healthier)
½ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
Zest and juice from 1 orange (plus orange juice from a carton) to make ¾ cup
Preheat over to 325°F. Butter a loaf tin. Warm the orange juice in a pan or microwave and add to the butter and stir to melt. Beat the egg in another bowl and gradually add the sugar, beating well.
Add remaining ingredients and orange mixture, blend well. Spoon into pan and bake for one hour. Remove and cool.