Project Quick-Bread: Cranberry Orange Loaf

The list of people who touch my daily life has increased tremendously since I had my second child last year: teachers, bus drivers, babysitters. Conversely, the time I have available for making gifts has diminished exponentially. As much as I would like to make fingerless gloves for Jake's guitar teacher a neck warmer for his vocal instructor and a tote bag for Quinn's babysitter (the actual list is well into the double digits) I know my limitations. I'm not knitting or sewing for anyone this year. The pleasure of the crafting is completely lost in the rush to meet the deadline. But I can bake.

I'm thinking about lovely little packages of mini quick-breads. Some of my favorites are: cinnamon-buttermilk; pumpkin; classic bannana and cranberry-orange. Over the next little bit I'll post one recipe each day (although I don't promise a photo every day). I'd love to try some of your favorites as well. If you have a great recipe for a quick-bread that you'd like to share, comment here or send me an email and I'll complile a list. I'll link to your blog (if you'd like) and/or post the recipe here.

I'll start today with Natalie's Cranberry-Orange bread.

Ingredients 1 Package of cranberries 6 ounces frozen orange juice concentrate, thawed 2 navel oranges, zested 6 ounces water 1/2 cup shortening 2 cups granulated sugar 2 eggs 4 cups all purpose flour 3 teaspoons baking powder 2 teaspoons salt 1 teaspoon baking soda

Directions preheat oven to 350 degrees, grease two 9x5 loaf pans or 1 bundt pan mix juice zest and water and set aside cream shortening and sugar, add eggs sift dry ingredients together add juice mixture to shortening mixture slowly add dry ingredients to juice and shortening mixture just until combined gently fold in cranberries pour into prepared pan(s) bake until toothpick inserted in center comes out clean (about 45 minutes)