Thanksgiving was always my mom’s favorite holiday, and now that I have children of my own I can see why. The holiday is all about giving thanks, sharing blessings and enjoying a wonderful meal together. The time together is so important for the kids to build memories and feel connected. Now that my own mother is no longer with us, Thanksgiving is even more important to me as it reminds me of my mom and how much she enjoyed cooking the turkey dinner. She relished getting up at 5 am to put the turkey in the oven (why on Earth did our mothers get up at that hour to put the bird in the oven??), making an apple and pumpkin pie the Wednesday before, and letting her five children watch the cranberries pop on the stove top.
Though I don’t put my bird in the oven THAT early, I still make my pies the Wednesday before and let the little turkeys pull up a chair to the stove top to watch all those cranberries pop their magic. I also love cranberries in muffins, breads, oatmeal, the list goes on. My kids have learned to love cranberries as much as me, and they love the sweet tang of this quick bread recipe. I will have more to share as the week goes on. Enjoy!
CRANBERRY ORANGE BREAD
2 T. water
1 stick dairy free margarine, melted
2 c. orange juice
1 c. water
Grated zest of 1 orange
5 c. flour
2 ½ c. sugar
3 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
1 1/2 c. whole cranberries, fresh or frozen
Preheat oven to 325 degrees and spray two 9 inch loaf pans with dairy free cooking spray. Set aside.
In a mixer fitted with the paddle attachment combine 1 c. plus 2 T. water, melted margarine and orange juice. In a medium bowl combine the flour, sugar, baking powder, baking soda and salt with a wire whisk.
Make a well in the center of dry ingredients and pour in the wet mixture. Stir just until moist. Fold in the cranberries and pour into the prepared pans. Bake 50-60 minutes or until cake tester comes out clean.