Cranberry Walnut Breakfast Bread
- 1/2 teaspoon grated orange peel
- 1/4 cup orange juice
- 2 eggs, slightly beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cup all purpose flour
- 1 cup sugar
- 3/4 teaspoon Rumford Baking Powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh cranberries
- 1/2 cup chopped walnuts
Heat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Combine orange rind, juice, eggs, oil and vanilla in a small mixing bowl, mixing well; set aside.
Combine flour, sugar, Rumford Baking Powder, baking soda and salt in a large mixing bowl. Make a well in center of dry ingredients; pour in orange juice mixture. Stir just until dry ingredients are moistened. Gently stir in cranberries. Spoon batter into prepared loaf pan. Sprinkle loaf with walnuts. Bake at 350`F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Let cool on wire rack.Yield: 1 loaf