Food Corner


by Paul Cormier, Salamanders of Kemptville

For some of us, our forced holiday goes on. Many thanks to those who are supporting the Covid management effort; there are a good many of you toiling away in the background and we surely do appreciated it. This recipe for Breakfast Cranberry Orange Bread is excellent for those who are on the job. It slices well into snack sizes, can be easily frozen and it is very tasty. For those of us still at home, a quick 20 seconds in the microwave makes this into a real treat with a cup of coffee or tea. Plain butter, peanut butter or jam all make great toppings.

Cranberry Orange Bread Ingredients

2 cups all-purpose flour
1 cup rolled oats
3⁄4 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
3⁄4 cup orange juice
2 eggs
1/3 cup vegetable oil
1 tablespoon grated orange peel 3⁄4 cup chopped cranberries
1⁄2 cup chopped nuts (optional)

Heat oven to 350 degrees. Grease and flour bottom only of a 9X5 inch loaf pan. Combine the first six ingredients, mixing well. Set aside. Beat the orange juice, eggs, oil and orange peel until mixed thoroughly. Add to dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Pour into your prepared pan. Bake about one hour or until a toothpick inserted in centre comes out clean. Cool 10 minutes before removing from pan.

Thanks for your e-mails and, as always, don’t hesitate to be in touch at [email protected]. All the best till next week…


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