I enjoy baking during the Holidays. The house smells so good, and it is rewarding to share gifts from the heart with neighbors and friends. Loaves of bread make wonderful gifts, but with all of the activities going on during the Holidays, it can be hard to find time to bake.
These Cranberry Orange Mini Loaves make great gifts. They are quick breads which means they don’t require much hands-on time or effort. Quick breads are batter breads that are not kneaded and do not rise before being baked. These mini loaves are quick and easy to make, and you can make several loaves at once — a definite time saver.
My adapted version is made with all-purpose flour and a little bit of sprouted whole wheat flour, but feel free to make them with all white flour if you prefer. I reduced the amount of sugar and butter called for in the original recipe because sprouted wheat flour is sweeter than normal flour. The loaves are slightly tart due to the fresh cranberries and they make great breakfast or snack bread. Serve them warm with butter for a special treat.
Cranberry Orange Mini Loaves
Makes: 3 mini loaves or 1 9×5-inch loaf
Adapted from this Cranberry Orange Bread Recipe
- 1 1/2 cups all-purpose flour
- ½ cup sprouted wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 T butter, softened
- ¾ cup sugar (I used organic pure cane sugar)
- 1 teaspoon pure Vanilla Extract
- 2 teaspoons grated orange peel
- 1/2 cup orange juice
- 2 large eggs
- 1 cup coarsely chopped fresh cranberries
- 1/2 cup toasted slivered almonds
Preheat oven to 350°F.
Mix the first 6 ingredients in a large bowl and set aside.
Beat the butter, sugar and vanilla in the bowl of an electric mixer on medium speed until light and fluffy. Add the orange peel, orange juice and eggs; mix well. Gradually add the flour mixture and mix just until moistened. Gently stir in cranberries and almonds.
Divide batter evenly among 3 greased 5 1/2×3-inch mini-loaf pans.
Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
You can bake these loaves in pretty loaf pans and give them away in the same pan. Just be sure to remove the loaves from the pans and allow them to cool completely before you wrap them up. Otherwise, the bottom of the loaves will be soggy.
Note: If you don’t have fresh cranberries on hand, you can substitute dried cranberries. Just “plump” them by pouring 2 cups of boiling water over them and let them soak for 15 minutes before draining and using.
Happy Holidays from the Bread Experience!