"texpat" > wrote in message
...
>I found a recipe in a Silver Palate cookbook for Cranberry Orange bread
>that we really like, but I would like for it to be moister. Below is the
>recipe. Any suggestions for alterations to make the bread moister?
>
> 2 C. flour
> 1/2 C. sugar
> 1 T. baking powder
> 1/2 t. salt
> 2/3 C. orange juice
> 2 eggs, beaten slightly
> 3 T. butter, melted
> 1/2 C. chopped walnuts
> 1 1/4 C. cranberries
> 2 t. grated orange rind
>
> Preheat oven to 350. Grease an 8 x 4 1/2 x 3" loaf pan.
> Sift dry ingredients into a mixing bowl. Make a well in the middle and
> pour in orange juice, eggs and melted butter. Mix well without overmixing.
> Fold in walnuts, cranberries and rind.
>
> Pour batter into the prepared pan (NOTE: There was no "pouring" to this;
> it was "scoop and spread" consistency). Bake for 45 to 50 minutes, or
> until knife inserted in the center comes out clean.
>
> After cooling, wrap and put away for 1 to 2 days before serving.


Add three tablespoons of olive oil. No kidding.