Vacation and Orange-Cranberry Walnut Loaf

Well it is that time of Summer. We are going off on vacation. We rent a beach house every year down the Jersey Shore. The girls are at a perfect age to enjoy the beach, the boardwalk and all the goodtimes we hope to have. I will be back in a wekk or so, so I am leaving you with one of my favorite breads, Orange- Cranberry Walnut Bread. Is it a bread or a poundcake, I don't know, I don't care, all I know is that is is really good and the smell it makes in your home while baking, well you will just have to see for yourself. How could anything that starts with these ingredients be bad? This recipe comes from Good Things Catered. Her blog is really good, full of tons of great recipes. Check her out if you haven't already. There are so many things on there that I want to make and if they are all as good as this bread, I am hooked. The recipe is for 2 loaves, so cut it in half if you only want one. Or do what I did. You'll see. Be patient.

Orange- Cranberry Walnut Loaf

3 cups flour
2 tsp baking powder
1/2 tsp salt
zest of 2 large oranges
zest of 1 large lemon
1/2 cup milk
1/2 cup freshly squeezed orange juice
12 tbsp unsalted butter,softened
1 1/3 cup sugar
4 large eggs, slightly beaten
1 tsp vanilla

1 1/3 cup chopped walnts

2/3 cup finely chopped dried cranberries

Directions:

Preheat oven to 350 and prepare loaf pans, spray with baking spray

In a large bowl,combine flour,baking powder and salt and whisk to combine; set aside

In medium bowl, combine milk,orange juice,zests,a nd whisk to combine; set aside

In bowl of stand mixer, combine butter and sugar and beat on high speed until light and fluffy in texture, about 3 minutes

Reduce speed to medium and incorporate eggs, one at a time,beating each until fully combined before adding another

Add vanilla and beat to combine

Reduce speed to low and add flour mixture in three parts, alternating with milk mixture, starting and ending with flour and mixing until incorporated.

Remove bowl from mixer and fold in walnuts and cranberries. Doesn't it look good so far?

Scrape batter into prepared pans and spread evenly.

Place in oven and bake until golden brown and toothpick inserted comes out clean, 35- 40 minutes, for mini loaves and 45-50 minutes for full sized loaves. Or if you don't want 2 loaves, do what I did, make 1 loaf and 12 muffins.

If you make muffins, only bake 12-15 minutes, keep an eye on them. Let cool in pan for 10 minutes and remove and cool on rack. Cool completely before serving.

I couldn't cut open the bread to show you because it was a thank you gift for someone I work with. But trust me the smell is amazing and it is so pretty when cut open.

You know what I can show you, here are the muffins. Aren't they pretty?

This recipe comes out very moist and would be great for brunch or as a gift for the holidays, especially Christmas, with those festive red cranberries. So everyone have a great week and I cant't wait to see what you all will have done when I was gone.

Here is the top of my bread. What, I told you I couldn't cut it.....lol.

Tropical Coconut Bread

I was going to wait until over the weekend to post this one, but after tasting it, I cannot wait to share it with you. Coconut is one of my favorite things, ever. I have a recipe for coconut cake, that I will save for another time, but I was searching Recipezaar, trying to find a way to use up some buttermilk I had and I came across this recipe.
To me, it is more like a poundcake. I am in love with this bread. It is so moist and so much lighter than I thought it would be. The coconut is definately the star ingredient in this bread. It would be fabulous if you are attending a luau themed party or just if you are looking for something a little different than you usually make. The recipe is for 2 loaves. I halved it and am sorry I did. This is a definate keeper for me.


Tropical Coconut Bread


3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 tsp coconut extract
1 cup buttermilk
1 cup shredded coconut



1. Preheat oven to 325.


2. DO NOT USE A MIXER WITH THIS RECIPE, USE A SPOON OR SPATULA AND STIR BY HAND.


3. In medium bowl, combine flour, baking powder, baking soda, and salt; mix well.


4. In large mixing bowl, combine sugar, oil, eggs, and coconut extract; mix well.


5. Alternately add flour and buttermilkto sugar mixture and stir only until moist.


6. Stir in shredded coconut.


7. Pour batter into 2 prepared loaf pans , place on middle rack and bake for 1 hour.

I hope you will all give this a try. ALOHA!