For my good friend, Reggie and all my Bread Baker List friends here are
my favorite cranberry bread and muffin recipes.
Enjoy!
Ellen aka Gormay
CRANBERRY PUMPKIN BREAD
Makes 2 loaves*
This recipe comes from Libbys (solid pack pumpkin). The sharp, sour
cranberries are the perfect foil for the sweetened, pumpkin bread. The
deep red of the cranberries contrasts beautifully with the bright,
orange pumpkin. It's a snap to make, good looking,, tastes yummy and
freezes well...a real winner.
2 slightly beaten eggs
2 cup sugar
1/2 cup oil
1 cup canned pumpkin (not pie filling)
2 1/4 cups flour
1 tbs pumpkin pie spice**
1 tsp baking powder
1/2 tsp salt
1 cup chopped cranberries (frozen OK)
Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie
spice, soda and salt in large bowl; make well in center. Pour pumpkin
mixture into well; stir just until dry ingredients are moistened. Stir
in cranberries. Spoon batter into 2 greased and floured 8x4 inch loaf
pans. Bake in 350 degree oven for 1 hour or until a toothpick inserted
in center comes out clean.
*Since I prefer a larger loaf, I double the recipe, but then pour
mixture into 3 - 9x5 inch pans. These may need to bake a tad longer
**I substitute 1 tsp cinnamon and 1/2 tsp each ground ginger and nutmeg
for the pie spice
GRAND MARNIER CRANBERRY MUFFINS
Makes 24
This recipe comes from one of Diane Mott Davidson's mystery novels.
Unfortunately, I can't remember which one, but they are all good reads
and the recipes are often inspired. These muffins may remind you of
cranberry orange relish, but they are oh so sophisticated. As rich as
they taste, they are actually low in cholesterol. They are a
Thanksgiving morning tradition at my house.
1 1/4 cups orange juice
1/4 cup Grand Marnier liqueur
3/4 cup canola oil
2 cups chopped cranberries (frozen OK)
2 1/2 cups all purpose flour
1 cup whole wheat flour
1 1/2 cups sugar
2 tbs baking powder
1/2 tsp salt
1 1/2 tbs chopped orange zest*
4 egg whites (or 2 whole eggs)
Preheat the oven to 400 degrees. Combine the orange juice, the Grand
Marnier, and the oil; set aside while you prepare the batter. In a large
bowl, combine the all purpose flour, whole wheat flour, sugar, baking
powder, salt and orange zest. In another bowl, beat the egg whites until
frothy. Combine the juice mixture with the beaten egg whites. Add the
egg mixture and the cranberries to the flour mixture, stirring just
until moist. Using a 1/4 cup measure, divide the batter among 24 muffin
cups that have been fitted with paper liners. Bake for 25 minutes or
until golden brown and puffed.
*I prefer to mince the candied orange peel that they sell around the
holidays and substitute several teaspoons of that for the orange zest