Cranberry Orange Bread
Submitted by raynakay
Microwave cranberry orange bread ready in under 15 minutes. Fresh cranberries and grated orange zest pack this quick bread with bright, tart flavor and zero oven time.
YIELD
1 loafPREP
10 minCOOK
12 minREADY
32 minYes, you can bake bread in a microwave. And yes, it actually works.
This cranberry orange quick bread goes from mixing bowl to finished loaf in about 15 minutes flat. Fresh quartered cranberries and grated orange peel stud a simple batter that cooks at medium power, then gets a quick blast on high to finish.
The texture is softer than oven-baked bread, more like a steamed cake, but the cranberry-orange flavor is spot on. Top it with a sprinkle of coconut for a little tropical crunch.
When you need homemade bread and your oven is occupied (hello, Thanksgiving), this is your secret weapon.
Pro Tips
- Shield the ends of the loaf pan with foil strips to prevent the edges from overcooking before the center sets.
- Don’t skip the wax paper lining or the bread will stick and tear.
- Let it stand a full 10 minutes after microwaving since it continues cooking during the rest.
- Quarter the cranberries so they distribute evenly and don’t sink to the bottom.
Ingredients
Directions
Beat egg with fork in large bowl; stir in milk, vegetable oil, cranberries, and orange peel.
Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy).
Spread batter in loaf pan lined on bottom with wax paper.
Shield ends of loaf pan with 2 inch wide strips of foil, covering 1 inch of batter and molding remainder around handles of loaf pan.
Place loaf pan in oven.
Microwave at 50% (medium) 9 minutes.
Increase power to high; microwave 2 to 4 minutes or until wooden pick inserted in center comes out clean.
Remove foil after 2 minutes.
If desired, sprinkle with coconut after removing foil.
Let stand 10 minutes.
Loosen edges with spatula; remove loaf from pan.
Cool completely.
One loaf.
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