Become a Stepford Wife in One Easy...
...bread.
Studded with shiny cranberries and glistening with a sprinling of orange sugar, this ultra-moist quickbread will have every eligible male in a 10-mile radius beating down your door. Seriously, it's that good.
Cranberry orange has always been one of my favorite flavor combinations. When Starbucks decided to get cute and totally fuck up and discontinue the almost-perfect cranberry orange muffin they offered, a part of me died.
I had fresh oranges in the kitchen so I zested one and used half in the bread and minced the other half to mix with sugar and sprinkle on top. You can do this or not, it's up to you. I also put vanilla yogurt in for extra flavor and moisture. You could totally skip the oil in this and add 1/4 cup of applesauce to make it healthier but...nah. This is from the Better Homes and Gardens Cookbook, slightly adapted.
Pair with: Orange Pekoe tea, Kerrygold butter or bitter orange marmalade
Ingredients:
2 C. flour
1/4 C. plus 2 tbs. white sugar
2 tsp. baking powder
1/4 tsp. kosher salt
1 egg, beaten
1/2 C.vanilla yogurt
1/2 C. pulp-free orange juice
1 tbs. milk
1/4 C. cooking oil
1/4 tsp. orange extract
1/3 C. craisins
Zest of one orange, divided
1. Preheat the oven to 400. Grease a standard loaf pan.
2. In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture and set aside.
3. In a separate bowl combine egg, milk, yogurt, half the orange zest and oil. Add egg mixture all at once to the flour mixture. Fold in the craisins and stir just until moistened (batter should still be lumpy).
4. Mince the other half of the orange zest very finely and whisk with the remaining white sugar.
4. Spoon batter into prepared pan. Sprinkle the orange zest-sugar mixture over the top. Bake for 30-40 minutes or until golden and a wooden toothpick or other stabbing apparatus comes out clean when inserted into center. Cool in pan on a wire rack for 5 minutes.
