Cranberry Bread

DF, V, VG

November marks the harvest season for cranberries.  We all think of them on our thanksgiving tables, but why not use them all month long.  That being said, this would be great as a thanksgiving day dessert.  No matter the reason this quick bread recipe will not disappoint the cranberry lover in all of us.

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Cranberry Bread
1/2 c orange juice
1/2 c sugar
3/4 c water
1/4 tsp cloves
1 1/4 tsp cinnamon
2 c fresh cranberries
3/4 c brown sugar
1 c vegetable oil
2 eggs or egg substitute
2 c flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp orange zest
1 tsp vanilla extract
1 c pecan halves

In a saucepan, combine 1/4 c orange juice, sugar, 1/4c water, cloves, 3/4 tsp cinnamon, cranberries and bring to a boil. Reduce heat to a simmer and cook until the berries burst, about 8-10 minutes. Remove from the heat and let the berries cool in the liquid.

Preheat the oven to 350 degrees. Lightly grease a loaf pan.

In a bowl, using a mixer on high speed, combine the sugar and oil. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, remaining 1/2 tsp cinnamon, and salt. In a small bowl, combine the remaining 1/2c water and 1/4c orange juice. Alternately add the dry ingredients and orange juice mixture to the oil mixture, beating after the addition of each. Fold in the reserved cranberry mixture, orange zest and vanilla. Pour into the prepared loaf pan. Arrange pecans on top.  Bake until a tester comes out clean, 55 to 60 minutes. Serve warm or at room temperature.

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