Out of all the berries out there, cranberries seem to fit the bill, no matter what time of year.
Of course, around the holidays, they are everywhere, just staring you in the face. Even the solid glob that comes out of the can seems appetizing this time of year. Not that I’m judging the peeps who like cranberry with the lines of the can on it — you are my people. Just here to offer another idea for the beloved berry, which involves no can in sight.
Orange Zest Cranberry Bread.
That is a holiday favorite in the making. The scent of oranges, cranberries and nutmeg will have you whistling happy holiday tunes even before you pop it in the oven. The color alone is
appetizing, but wait until you take your first bite. Tangy, moist, spicy and crunchy (oh, yes, we are adding nuts).
Quick breads are perfect around the holidays. They are, as stated in their title, “quick,” and they work for breakfast, snacking or desserts. Slap a little butter on the warm bread, and boy howdy, a taste sensation. Not sure why I’m channeling Paula Deen in that last sentence, but the lady does make sense. Everything’s better with butter, y’all.
I’m thinking you might want to double the recipe and make mini-loaves. Wrap those babies up, stick on a bow, and wham-o, simple little gift for one and all.
This dessert is a great treat to take along to all the parties you’ll be attending (thanks for the invite), as it travels well and is easy to lay out on a serving platter. You will want to eat your own treat instead of diving into anyone else’s, I’m sure.
And we all know my passion for desserts you can eat with one hand. I mean, how are you supposed to hold your champagne if you need a fork to eat your dessert? Duh.
So this dessert fits about every requirement one would need. It’s a no-brainer, my cranberry-in-a-can-loving friends. I think even Paula would approve.
Now, follow the directions, put some love into it and invite me over when it’s done.
Orange Zest Cranberry Bread
2 cups flour
3/4 cup sugar
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp.
baking soda
1 tsp. cloves
1 tsp. cinnamon
1 cup chopped cranberries
3/4 cup
chopped walnuts
2 eggs
2 tbsp. canola oil (you can use vegetable oil)
3/4
cup orange juice
Zest from one large orange
Combine the flour, sugar, salt, baking powder, baking soda, cloves and cinnamon. Add the cranberries, walnuts and toss to coat. Set aside.
Mix the eggs, oil, orange juice and orange zest. Pour the egg mixture into the flour mixture; stir until just blended. Pour the batter into the prepared pan. Bake for 45-50 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then remove to a wire rack, and cool completely. Cut into slices and serve. Enjoy!
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.
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