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Cranberry Orange Marmalade Bread
A layer of orange marmalade adds a new twist to this delicious cranberry bread recipe. Cut yourself a slice of Cranberry Orange Marmalade Bread, put a log on the fire, play your favorite Christmas music and trim your Christmas tree. Don’t forget the hot cocoa and marshmallows.
A Word About Cranberry
These shiny scarlet berries are grown in huge, sandy bogs on low, trailing vines. They’re also called bounceberries, because ripe ones bounce and also called craneberries, after the shape of the shrub’s pale pink blossoms, which resemble the heads of cranes often seen wading through the cranberry bogs. Cranberries grow wild in northern Europe and in the northern climates of North America.
In the United States
Cranberries are extensively cultivated, mainly in Massachusetts, Wisconsin, Washington and Oregon. Cranberries can be refrigerated, tightly wrapped, for at least two months or frozen up to one year. Fresh cranberries are very high in Vitamin C. Sweetened dried cranberries can be used like raisins in baked goods or as snacks.
A delicious bread made with cranberries and orange marmalade
- 2 cups flour
- 1 cup sugar
- 2 teaspoons grated orange peel
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup water
- 1/4 cup vegetable oil
- 1 cup fresh halved cranberries
- 4 tablespoons sweet orange marmalade
Grease a 9 x 5 inch loaf pan. Preheat oven to 350
In a large bowl, combine the flour, sugar, orange peel, baking powder, baking soda and salt.
In a small bowl, beat with a fork, the egg, water and oil.
Stir into dry ingredients just until moistened. Fold in the cranberries.
Spoon 1/2 of the batter into prepared loaf pan.
Top batter with 4 tablespoons of orange marmalade, spoon remaining batter over marmalade
Bake for 65 to 70 minutes or until toothpick inserted in the middle comes out clean.
Cool in pan for 10 minutes. Remove bread from pan. Cool on wire rack.