I always forget how much I love home-cooked bread. The warmth it brings to my stomach and mood. It's delicateness; crumbling as you nibble into it. Chewing slowly, savoring every single bite.
It's a mood changer for me.
I can always rely on a good piece of home-cooked bread.
Cranberry-Orange Loaf with streusel topping
2 cups whole grain flour
1 cup raw sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup freshly squeezed orange juice
1 tablespoon zest of an orange
2 tablespoons oil
1 egg
2 cups chopped cranberries (you can used dried or fresh)
streusel recipe here!
Preheat oven to 350F. Chop your cranberries and toss them in a bowl of 1/4 cup raw sugar; set aside. In a large bowl, whisk flour, baking powder, baking soda, salt, the remaining 3/4 cup sugar, and cinnamon together. Make a well in the center of your dry mixture. Add orange juice, orange zest and egg and oil to the center of the well. Slowly stir the flour mixture into the well until just combined. Fold in cranberries. Pour batter into pre-greased loaf pan. Sprinkle streusel topping over the batter and bake for 40-45 minutes.
2 cups whole grain flour
1 cup raw sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup freshly squeezed orange juice
1 tablespoon zest of an orange
2 tablespoons oil
1 egg
2 cups chopped cranberries (you can used dried or fresh)
streusel recipe here!
Preheat oven to 350F. Chop your cranberries and toss them in a bowl of 1/4 cup raw sugar; set aside. In a large bowl, whisk flour, baking powder, baking soda, salt, the remaining 3/4 cup sugar, and cinnamon together. Make a well in the center of your dry mixture. Add orange juice, orange zest and egg and oil to the center of the well. Slowly stir the flour mixture into the well until just combined. Fold in cranberries. Pour batter into pre-greased loaf pan. Sprinkle streusel topping over the batter and bake for 40-45 minutes.
