October is the month for cranberry harvesting. Do you know that the cranberry farm is flooded to harvest the cranberries? This year, the cranberry farm has a bumper crop due to the warm weather in Vancouver.
Cranberries are a source of polyphenol antioxidant, chemicals which are known to provide certain health benefits to the cardiovascular and immune system. Regular consumption of the cranberry juice is supposed to reduce the rate of urinary tract infections. Cranberries also act as a prebiotic, promoting the growth of beneficial lactobacillus bacteria (those found in yogurt) while inhibiting the growth of harmful E.coli and listeria.
I made this Cranberry Bread in Minoo’s kitchen at Caring Place. This quick bread is good for breakfast or snack with a cup of coffee or tea.
I like the sourness when I bite into the bits of cranberries and the bread is very moist.
Ingredients
- 1 cup sugar
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup undiluted orange juice concentrate
- 1/2 cup hot water
- 2 tablespoons butter/margarine, melted
- 1 cup raw fresh cranberries
Instructions
Preheat the oven to 350F.
 Combine the flour, baking powder, baking soda and salt in a bowl and mix well. |
 In another bowl, beat the egg. Mix in the sugar, orange juice, hot water and melted butter. |
 Add the flour mixture into the wet ingredients. Fold in the fresh cranberries gently. You may add some chopped nuts if desired. |
 Pour the batter into a greased/floured or parchment lined loaf pan. Bake at 350F for 50 to 60 minutes. |
This looks great! I made something similar recently with lots of chopped up apple in the batter as well as the cranberries. The recipe’s on my blog if you’re interested. Take care!
Hey I like your site a lot… maybe its because of all the food pictures =0)
You’re making me hungry with all this yum food!
Been looking for just this recipe — can’t wait to fix it. Looks deelishus!!!