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So
moist, it is almost a sliceable pudding,
this bread can do double-duty as a refreshing,
not-too-sweet dessert and wonderful breakfast
surprise. Whatever the time of day,
I like to toast the slices and serve them
buttered. This adds a lovely crunchy
texture to the edges.
Note:
The range of sugar allows you to make this
more or less sweet, according to your preference.
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nonstick
spray for the pan
1
cup all-purpose flour
1
1/2 cups GeniSoy®
Ultra-XT™ Natural Vanilla Shake
1/2
cup sugar
1
teaspoon grated orange zest
1/4
teaspoon salt
1
1/2 teaspoons baking powder
1/4
teaspoon baking soda
1
1/2 cups chopped fresh cranberries
1
1/2 cups orange juice
1
teaspoon vanilla extract
2
large eggs
2
tablespoons melted unsalted butter
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1.
Preheat the oven to 350°F. Lightly
spray a standard-size loaf pan with nonstick
spray.
2.
In a medium-sized bowl, combine the flour,
GeniSoy powder, sugar, orange zest, salt,
baking powder, and baking soda. Mix
until thoroughly blended. Stir in
the cranberries.
3.
In a second bowl, combine orange juice,
vanilla extract, and eggs; beat until smooth.
Pour the wet mixture into the dry, then
add the melted butter. Mix from the
bottom of the bowl until the batter is uniform.
4.
Transfer into the prepared pan, and bake
in the center of the oven for 50 minutes
to an hour, or until a sharp knife inserted
all the way into the center comes out clean.
Cool in the pan on a rack for at least 20
to 30 minutes (longer is okay), then remove
the bread from the pan and cool completely
before slicing.
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