Wednesday, November 25, 2009

Cranberry Raisin Bread

Decided to start the Thanksgiving baking a little early this year. I needed something to do while my dad watched bloody, murder shows on TV. (I could go watch TV in the other room by myself, but this is family time...)

So, I was reading a Taste of Home magazine that my mom picked up and stumbled across this bread recipe. I decided it would be a great Thanksgiving morning treat since we usually have to leave early for our Thanksgiving trip to Laurel, and because my parents usually are busy prepping food before we leave.

One new thing I got to experience while making the bread was using a pastry blender (pictured above). I have never used one before, but my mother skilled me in the art of using a pastry blender to cut butter into your batter. It is a very useful tool, and I'll be very happy to accept the gift of my mom's extra pastry blender that she offered.

Anyway, the bread is in the oven right now, and smells fantastic. I'll have to update you later on how it turns out. I sure hope its as yummy as it smells!

Step 1: Bread
2 cups all-purpose flour
3/4 cup sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup cold butter (1 stick)
1 egg
3/4 cup orange juice
2 tsp. grated orange peel (Which we didn't have, so we didn't use.)
1 cup chopped fresh or frozen cranberries (Fresh is best!)
1/2 cup golden raisins (We used regular.)
Directions: In a large bowl, combine the first 5 ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8x4 inch loaf pan.

Step 2: Streusel
1/3 cup packed brown sugar
3 tbsp. all-purpose flour
2 tbsp. cold butter

Directions: Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Step 3: Glaze
1/2 cup confectioners' sugar
2 tsp. orange juice

Directions: For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread.

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