This is a recipe that I found a few years ago and have made slight changes each time I made it until I finally had a completely different recipe and got a result that reminded me of my grandmas recipe! This batch will yield 12 small loaf pans. You can split this recipe in half to make a smaller batch if you’d prefer.
- 8 cups all purpose flour
- 6 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 5 tablespoons freshly grated orange zest
- 6 cups fresh cranberries, chop about half
- 2 cups pecans or walnuts, coarsely chopped
- 1 cup real butter, softened
- 2 cups white sugar
- 2 cups brown sugar
- 4 eggs, room temperature
- 3 cups orange juice
Preheat oven to 350 degrees.
In a mixing bowl mix your flour, baking powder, baking soda and salt. Add your orange zest, cranberries and nuts and mix. Set aside.
In a second large bowl, cream (mix) together your softened butter, white sugar, brown sugar and eggs. Add orange juice and mix again.
Slowly mix your dry ingredients into your wet ingredients until your batter is completely mixed.
Grease your small/mini loaf pans with cooking spray or oil. fill each pan about 3/4 full. Place loaf pans on a cookie sheet and bake for approximately 35 minutes. I set my timer to 30 minutes and check every few minutes until a toothpick comes out clean.
let cool and eat right away or freeze individual loafs for future consumption.
These can be baked in larger loaf pans or muffin pans, but the cooking times will vary.
If you would like to see a hot mess video version of this recipe you can check it our here on my Kristy’s Craft Room Facebook page. I made a couple mistakes in the live video, so be sure to refer back here for the proper steps.