At SBcanning, we want to let you know the value of cranberries in this recipe – cranberries are a fair source of Vitamin C, and contain bioflavonoids, which are thought to protect eyesight and help to prevent cancer. Cranberries are one of the darker fruits and the juice of cranberryhas long been used to help prevent urinary tract infections. In the dried form, cranberries make an excellent energy snack as well. So GO FOR CRANBERRIES!
Orange cranberry tea bread
- 2 tbsp (30 ml) SPLENDA Brown Sugar Blend
- 1/2 tsp (2ml) cinnamon
- 3/4 cup (175 ml) butter, softened
- 3/4 cup (175 ml) SPLENDA Brown Sugar Blend
- 2 eggs organic if you can
- 2 tsp (10 ml) vanilla
- 1 1/2 cups (375 ml) ROBIN HOOD Nutri-Blend
- 1 tsp (5 ml) baking powder
- 1 tsp (5 ml) baking soda
- 3/4 cup (175 ml) buttermilk
- 1 cup (250 ml) fresh or frozen cranberries chopped
- 1 tbsp (15 ml) orange zest (replacement which I use is grated orange peel (2 tbsp)
- Combine brown sugar blend and cinnamon. Set aside.
- Preheat oven to 350 F (180 C)/ Grease an 8 1/2″ X 4 1/2″ (1.5 litre) pan.
- Beat butter and Splenda brown sugar blend until light and fluffy. Scrape bowl. Beat in eggs one at a time. Add vanilla.
- Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add buttermilk and then remaining dry mixture. Fold in cranberries and orange zest (or 2 tbsp grated orange peel). Spoon in prepared pan. Sprinkle with topping.
- Bake in preheated oven for 65-75 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let stand for 15 minutes before removing from pan. Cool on a wire rack.
- Preparation Time 20 minutes - Baking Time - Makes 16 slices - Cranberry Orange Tea Bread freezes very well.