2 hours ago
Friday, December 5, 2008
I love quick breads, because they are QUICK! (hence the word "quick": no yeast, no rising, just really a cake or tea bread).
I had a bag of fresh cranberries leftover from Thanksgiving, and Alexa from Artsy-Foodie made a delicious looking gluten free cranberry orange bread this week.
I liked her addition of yogurt, it seems to be my favorite new ingredient in cakes. It makes them so moist.
So, I took an old Betty Crocker recipe and a Silver Palate recipe and sort of played with them (and Alexa's yogurt addition), and it came out GREAT.
Cranberry Orange Pecan Quick Bread:
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/2 cup plain yogurt
Grated peel of 1 orange
2 tablespoons vegetable oil
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup pecans
Mix all ingredients and pour into a greased loaf pan. Bake at 350 for 1 hour & 10 minutes. Cool in pan an hour before removing.
See, I told you I would be back to my old tricks by Friday! I have had enough salads this week. I am going to have some wine and relax.