I made 4 desserts today, not that we needed more trouble added to finishing up foods before going away in a few days. But in my defense I had to use up cottage cheese and the oranges.
I suppose I could just have eaten the oranges, but surely there must have been a good reason why I didn't think of it then.
The first (banana sorbet) was finished in no-time, and thus no photo... The last three were of theme orange starting with the cheesecake flavored by orange juice, orange zest, and orange extract. Then there was orange and poppyseed biscotti made entirely of whole wheat flour. And the grand finale was the orange cranberry bread.
The recipe came from Baking Bites. I doubled the amount of egg and oil because we don't get enough calories in our diet. Yeah... Did you actually believe me? In truth it was blond moment number three. Part way through, I forgot I was making only half the recipe.
But it turned out good all the same, tender and fluffy, and full of orangy aroma. Next time I will add more sugar, or making syrup or glaze. Here's the original recipe.
Orange Cranberry Bread Recipe
2 cups all purpose flour
1 cup sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup fresh squeezed orange juice
1 tbsp orange zest
2 tbsp canola oil
1 large egg
1 1/4 cups fresh or frozen (unthawed) cranberries
1/4 cup dried cranberries
Preheat oven to 375F and lightly grease a 9 x 5-inch loaf pan.
Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add in in orange juice, orange zest, oil and egg and mix until just combined. Stir in whole and dried cranberries. Spread evenly in loaf pan.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan and cool completely before slicing.