Anyhoo, this means that I've been able to do a few other things besides holding a cranky baby and nursing. I've read, the house is reasonably clean, I dabbled with some embroidery, and I BAKED!!!
My plan was to make Orange-Cranberry Nut Bread from the King Arthur's Baking Companion, but when actually started baking I realized the cranberries in the fridge were gross; I substituted dates and it turned out wonderfully. The recipe also calls for buttermilk, yogurt, or sour cream, I subbed in almond milk and it worked well. Hooray for dairy free baking!
I wasn't able to nab a great picture. Hope went to slice a piece of bread and sawed down the middle of the loaf (I think she wanted a middle piece?). But, seriously, it was delicious!
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 orange, juice and zest of (or 1/8 tsp orange oil and 3/4 cup orange juice)
- 3/4 cup buttermilk or 3/4 cup sour cream or 3/4 cup yogurt (OR ALMOND MILK)
- 1 large egg, beaten
- 3 tablespoons vegetable oil
- 1 cup cranberries, chopped (fresh, frozen or dried) (OR 1/2 CUP DATES)
- 1/2 cup chopped nuts (optional)
- Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium sized bowl, combine the orange juice, zest, buttermilk, egg and vegetable oil.
- Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cranberries and nuts, then pour batter into loaf pan. Bake for 55 to 65 minutes, or until tester inserted in the center of the loaf comes out clean and the bread starts to pull away from the edges of teh pan. Remove it from the oven and let cool for 15 minute, then turn it out of the pan to cool completely on a rack.
- The loaf will slice better if wrapped when cooled and left to rest overnight before serving.
It was wonderfully delicious and I enjoyed my slice (erm... slices) with a large mug of English Breakfast tea.