- 2 cups all-purpose flour (about 9 ounces)
- 1 cup sugar, divided
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons grated orange rind
- 3/4 cup orange juice (about 1 large orange)
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- 2 cups coarsely chopped fresh cranberries (about 8 ounces)
- 1/3 cup chopped walnuts, toasted
We are in the final stretch here. Can you believe that in only a week we will be celebrating Christmas eve? I spent my weekend preparing some holiday cookies and fresh pasta with my family. This is a great, but exhausting, time of year for cooking!
This is the final week of 12 Days of Christmas giveaways on Food n’ Focus. I hope that you’ve enjoyed the goodies I’ve been featuring so far! Be sure to tune in on Thursday for a very exciting and big giveaway! In the mean time, enjoy these delicious mini loaves featuring a very delicious Cooking Light recipe I found. The recipe features muffins, however, I found these adorable mini loaf paper baking molds and thought they would work perfect here.
Preheat oven to 400°. Lay the mini loaf molds out on a baking sheet. They are non-stick so no cooking spray is needed. Combine the flour, sugar (minus 1 tablespoon), baking soda, baking powder and salt in a medium-sized bowl. Make a well in the center of the bowl.
In a separate bowl, whisk together the egg, orange rind and orange juice. Add this mixture to the flour mixture and stir until just moistened. Fold in the cranberries and walnuts. Divide the batter among the 12 loaf pans and sprinkle the tops with the remaining sugar. Bake for 15-17 minutes and then allow to cool on a cooling rack before serving.