Cranberry-Orange Tea Bread

Having neither shame nor pride, I’m well beyond the point of making (and keeping) holiday resolutions to eat less, drink less, spend less, work less, or dislike Trump less, but I shall try. Not the Trump part, but the “spend less” part and  “work less” parts. 

(1) So this is the part where I promote slow cookers. I have two - one, big as a Buick; the other, the size of a toaster oven. I never use either. Sad, but true. Each languishes at the back of the kitchen cupboard, rarely used or thought about. Mea culpa, Dollinks! 

(2) So this is the part where I promise to repent, which is as close to a holiday resolution as I’m ever going to get. Har-rumph! 

(3) So this is also the 

part where I introduce:

Cranberry-Orange Tea Bread, telling you how effortless (true) and delicious (also true) it is, and that you will need to yank out your own slow cooker out of the attic or the basement or from whichever dark, dank place you’ve stashed it. You already know the benefits of slow cookers; I’m not going to preach. 

(4) So this is the part where I give you the recipe and urge you to make it pronto, just as I’ve done. This is also the part where I admit that “working less” = less time in the kitchen = more time using my slow cooker (or “crock pot,” as these handy gadgets were once known).

This recipe requires a slow cooker

Cranberry-Orange Tea Bread:

To Prepare the Tea Bread:

3 c. (750 mL) all-purpose flour

1-1/3 (320 mL) granulated sugar

1 tbsp. (15 mL) baking powder

1/4 tsp. (1.25 mL) baking soda

1/4 tsp. (1.25 mL) salt

Finely grated peel of 1 large orange

1 c. (250 mL) dried cranberries 

2 c. (500 mL) milk 

1 large egg

1/4 c. (60 mL) canola oil

Spray-grease 4 qt. (4 L) slow cooker. Cover and preheat on “low” setting. In large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add dried cranberries and fresh orange peel, combining all thoroughly. Make a “well ” in center of dry ingredients and set aside. 

In separate bowl, whisk together milk, egg, and oil. Hand-stirring with spoon or spatula, add combined liquids to dry ingredients all at once, just until moistened. 

Pour batter into slow cooker. Cover and turn slow cooker to “high” setting for 2-1/4 hr. Loaf is done when thin skewer poked into center comes out dry.  

When loaf is done, remove slow cooker insert from metal casing, cooling loaf inside insert 20-to-30 min. As loaf begins to cool, loosen sides of loaf from insert by running blunt knife around  edges, being sure knife penetrates to bottom of insert and loaf. Repeat as loaf cools further, this time gently lifting loaf from bottom of insert as you work around the edges. Turn loaf onto wire rack, removing insert to cool more fully. 

(5) So this is the part where we eat it. It’s wonderful! Makes 15-to-20 tall slices - double that, if you cut them in half.

To Prepare the Icing Sugar Glaze (optional): 

Standing round and tall, this particularly showy bread deserves special treatment. Drizzle the top and edges with about 1/2 c. (125 mL) sifted icing sugar combined with just enough light cream and a few drops of pure orange extract to produce a runny white glaze. Using a funnel, let the glaze run over the top and sides of the bread. Let glaze set at least 30 min. before cutting and transferring to serving plate. 

Note: This tea cake freezes wonderfully. Cut into slices, separating with waxed paper.

Further Note: You’re a tea bread fan? Among of the best of the best is Yukon Orange Bread.  Check it out!