Test Kitchen: Holiday Cranberry Bread

By Rachel Priebe, Nutritional Sciences student, Sargent College

Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we cook, drink tea, and have epic Bananagram competitions.

breadI don’t know about you all, but I love the weather in November.  Just cold enough where you need to bundle up, but not so bad that the Comm Ave wind tunnel freezes you to the bone.  Cold weather is also the best time to bake, so the Test Kitchen decided to try out a new recipe for cranberry bread.  This recipe comes from Honest Mom Nutrition, a lovely blog run by the registered dietitian Leslie Judge. Ms. Judge is an oncology dietitian, and topics on her blog range from healthy snacks for kids to Fab Five lists, which are quick and simple lists of ways to improve your diet.

Cranberries are a seasonal treat, but if this recipe was to be made in the summer good swaps would be raspberries or blueberries.  Heck, you could even make these breads in the winter!  There are a few things that we discovered while baking this recipe.  First, it is very important to cream the sugar and butter well before adding the orange juice or eggs.  Also, the whole wheat flour tends to be a little dense, so sifting the flour beforehand may be beneficial.  These two tips will ensure the bread is light and fluffy when it comes out of the oven.

P.S. Readers, I highly suggest you purchase the game Bananagrams.  I think I’m late picking up on this pop culture phenomenon, but man it was an addicting time at the Test Kitchen last week.  We must have played for 45 minutes straight.  Seriously, buy it.

Ingredients:hands

  • 2 cups whole wheat flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup orange juice
  • 2 tablespoons butter
  • 1 large egg beaten
  • 1 12- oz bag fresh or frozen cranberries
  • ½ cup chopped walnuts (optional)

Directions:

  1. Preheat the oven to 350˚F.
  2. Combine flour, baking powder, baking soda and salt together in a large bowl.
  3. In a separate bowl, mix sugar, orange juice, butter and egg until completely combined.
  4. Add wet ingredients to dry ingredients and stir until just combined.  Stir in cranberries and nuts.
  5. Bake in greased loaf pan for 55-65 minutes until inserted knife comes out clean.

 

 

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