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February 13, 2010

Getting up early has its benefits.  Seeing the sun rise, luxuriating over a piping-hot cup of tea, and making breakfast.  Quick breads and muffins are great choices for mornings when you have a bit of extra time, because they’re so easy to throw together and pop in the oven.  Half an hour to an hour later, there’s delicious steamy baked goods sitting in your oven, calling your name.

This recipe is based on the blueberry orange bread from The Book of Bread by Judith and Evan Jones.

  • 2 Cups whole wheat pastry flour
  • 1 Cup all-purpose flour
  • 3 ½ teaspoons baking powder
  • &deg14; teaspoon baking soda
  • 1 teaspoon table salt
  • &deg14; teaspoon dried ginger
  • ½ Cup brown sugar
  • 3/4 – 1 Cup unsweetened dried cranberries (mine were home dried and very dry, so I used just under a cup)
  • 1 egg
  • 1 Cup of milk
  • ½ Cup orange juice
  • zest of one orange (I used a honey tangelo for the zest and needed about half of it for the juice)
  • ½ Cup vegetable oil
  • &deg14; teaspoon vanilla extract

Mix the flour, baking powder, baking soda, salt, and ginger in one bowl; set aside.  Mix sugar, cranberries, egg, milk, orange juice, zest, oil, and vanilla in a separate, larger mixing bowl.  Add the dry mixture to the wet, folding in until barely mixed–don’t worry about lumps or a few dry pockets.  Turn into a well-greased bread pan and bake at 350°F for about an hour, or until a testing knife comes out clean.

Allow bread to cool completely or it will crumble like mine did since I was too impatient to let it cool before slicing in.  Oh well.  Still delicious.


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