Wednesday, 28 December 2011

Cranberry, Carrot and Orange Bread

One of the imported ingredients I always buy around this time of year is cranberries.  There is just something about these miniature edible cranberry baubles that sings festive holidays. 

Around this time of year, like many I like to experiment with cranberries and make muffins, biscuits and scones,  however there was one cranberry pudding that always featured on my Christmas table: 'Cranberry, Orange and Almond Pudding'.  Its really a warm and seasonal version of Bakewell Tart and we like it with thick custard - but sadly it was not made this year.   As there was only the two of at the table for Christmas dinner, I went for something that would keep and eat well  over the week - Cranberry, Carrot and Orange Bread. 
Its good and after finishing writing up this post, I will be helping myself to a generous slice.
I made a version of this Cranberry Bread a couple of years ago; and found it quite delightful. I like how the cranberries burst, piercing the loaf with their vibrant juices. This bread is enhanced further with specks of carrot, which not only gives it colour, but sweetness next to the sharp tartness of cranberries. The orange juice is there, but ever so subtle.

Cranberry , Carrot and Orange Bread
Makes 2lb Loaf

Ingredients
260g/2 cups plain flour
155g/¾ cup caster sugar
1½ teaspoon baking powder
1 teaspoon salt
½ teaspoon bicarbonate soda
60ml/¼ cup vegetable oil
1 egg
180ml/¾ cup Orange (or Clementine) Juice
115g/1 cup fresh or frozen cranberries

1 large carrot, grated
Method
In a large bowl, combine the flour, sugar, baking powder, salt and soda.

In another bowl, whisk the egg with the juice and then stir into dry ingredients just until blended. Stir in the cranberries and grated carrot until evenly distributed.  Carefully spoon the batter into a greased 2lb loaf pan.
Bake at Gas mark 4 for 50 minutes to an hour or until a toothpick inserted near the centre comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

33 comments:

  1. Wow! Looks fantastic, delicious bread. Wishing you a very Happy New Year :)

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  2. Happy new year!!!!!!!!!!!!!!!

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  3. I love cranberries! great idea!

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  4. Looks dee-licious! I hope you had a wonderful Christmas!

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  5. Thank you Ambreen. Wishing you a very Happy New Year too :)


    Thanks Mila.


    Thank you Donatella.


    Thanks Lauren.
    It was quite quiet. Next year will be better!

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  6. That sounds and looks gorgeous - such a festive combination of flavours. Yum indeed.

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  7. Love the addition of carrot here - must be very soft and moist. Perfect for a "festive" cup of coffee while we are still in the festive season!

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  8. Yes, I can imagine that the orange and cranberry flavours complement each other very well. I know that cranberries generally need a lot of sweetening to make them palatable.

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  9. Thanks C.


    Thank you Hazel.
    Yes, the carrot does also add moisture.


    Thanks Mark.
    Yes I agree cranberries sometimes need a lot of sweetening, they are lovely like this.

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  10. Always happy to have a cranberry recipe. We are fortunate enough to get them local.......lucky me. Wishing you a New Year filled with blessings for you.I think it's overdue.

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  11. Thanks Hobbit,
    I do have a cranberry plant, but its barely produced. Plus I think its ornamental, though it does say it edible. Still it would never produce enough for a cake or so.

    Thank you soooo much for the warm wishes for the new year - really means loads to me. I have never looked forward to a new year/a new place/new beginnings of sorts, as I am now. x

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  12. You've definitely won me on this one Shaheen. I love cranberries too. cheers Wendy

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  13. We missed picking cranberries this year. Some years though, when we canoe across the lake, there aren't many there, but the last time...we picked bags and bags of them, which we are still eating.They freeze beautifully. Your recipe sounds wonderful...cranberries love oranges as you know but carrot adds a new perspective. Thanks Shaheen. Enjoy every bite!..and I can't help but think custard on this wouldn't be all that bad either..big grin.

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  14. I've got all those ingredients on hand! Thanks for a great recipe!

    Happy New Year!
    Mary

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  15. I seem to be going through something of a cranberry phase at the moment - always dried as you cant grow them in Australia so I'm very jealous of your having fresh cranberries available.

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  16. Thank you Wendy.
    So glad you like.


    Thanks Gardeningbren.
    Guess what I remembered your cranberry jelly from last year. It is something I want to make, fingers crossed next year.
    I am sorry you missed picking cranberries this year. It would have been wonderful to have seen some pictures of the canoewading across a red lake. I've frozen half the bag, which will probably used for muffins or something later on.
    I'd give custard a miss with this :)



    Thank you Mary - I hope you enjoy and
    Happy New Year!


    Hi Liz.
    Ah its a shame you can't get fresh (imported) cranberries this time of year, but at least there is the dried variety. Happy cranberry eating.

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  17. This looks absolutely lush!
    Happy New Year! Thank you for being a foodie inspiration! Your blog rocks! :)

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  18. Thank you so much Greensleeves.
    For the lovely comment - really means a lot. Happy New Year to you too.

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  19. That looks tasty. I love cranberries too.

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  20. This looks delicious Shaheen and I bought cranberries and then forget to make any relish at Christmas...I had so many other dishes on the go...so this would be great especially as it last well...although your other cranberry dishes sound amazing too...I'll check them out too...and the parsnip quinoa burgers sound great too...so much food for thought..

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  21. I can't wait to try this recipe!
    Something tells me I am going to enjoy
    searching through your archives!!

    Happy New Year!!

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  22. Thanks Mrs M.


    Thanks Debby.
    Enjoy eating your fresh cranberries whatever you decide to do with them.


    Thanks Vintage Green.
    Happy New Year to you too!

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  23. sounds great with the carrot addition - wish we could buy cranberries here - the internet makes me jealous of what is available elsewhere even though I bought too many summer fruit before christmas because it was just so beautiful

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  24. Thanks Johanna.
    Yeah another Aussie reader mentioned the lack of fresh cranberries. I have to say I am rather surprised at this.

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  25. This looks amazing! What a great idea.

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  26. This looks wonderful Shaheen - I like the idea of including carrot. Definitely one for me to bookmark.

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  27. hi there! i am relatively new to your blog...i was excited to get this inspiration to use a bag of cranberries i bought on clearance at my grocery store (um, frankly i think cranberries should be available all year round!--thank goodness they freeze really well)...i made your recipe above...i am always looking for ways to incorporate even more fruits and veggies into my diet--even for breakfast...i only made a few modifications...i used 1.5cups whole wheat flour and .5cup ground flax meal...i also added 3 grated carrots since my experience in the past with muffins is that carrots just fall into the background of a muffin's flavor and adds moisture...also i just threw in a cup of applesauce that i had made (instead of the oil)...this muffin recipe goes into the permanent file! my kids loved them! and even my carb-phobe carnivore husband had one this morning...
    thanks for the inspiration...
    eva @5FruitsNVeggies

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  28. Love the blog now following you

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  29. Thanks Kari.


    Thank you Eva for your comment.
    I always deighted to read that someone has made my recipe, moreso when they put their spin on it. I am so pleased to read you whole family enjoyed them. so agree, thank goodness that cranberries freeze well.


    Thank you so so much Chris Reid.

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  30. MMMM,..What a beautiful & festive cranberry bread, Shaheen!
    Just perfect for me!

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