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.
- 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
Preheat the oven to 350F.