From the kitchen
Cranberry Orange Quick Bread
A moist holiday loaf featuring fresh orange zest, tart cranberries, and rice milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 3/4 cups All-Purpose Flour
- 3/4 cup Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Rice Milk
- 2 large Eggs
- 1/3 cup Melted Butter
- Zest of 1 Orange
- 1 cup Fresh or Frozen Cranberries, chopped
Method
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Whisk the flour, sugar, baking powder, baking soda, and salt together.
- In a separate bowl, whisk the rice milk, eggs, melted butter, and orange zest.
- Fold the wet ingredients into the dry, then fold in the chopped cranberries.
- Pour into the prepared pan and bake 55 to 60 minutes, until a toothpick comes out clean.
Kitchen note
Rice milk's natural sugar helps balance the tartness of the cranberries directly in the batter, you may find you need slightly less added sugar than a similar recipe made with a neutral milk.
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