Heat oven to 350°F. Generously butter a 9x5-inch loaf pan. In a large bowl combine flour, baking powder, and salt. Whisk gently to blend dry ingredients. In the bowl of an electric mixer combine butter and sugar. Beat at high speed until light and fluffy. Beat in eggs, one at a time. With mixer on low, add dry ingredients alternating with the orange juice. Beat until well moistened. Stir in the corn flakes, vanilla, and dried cranberries. Pour batter into prepared pan. Bake 50 minutes to 1 hour, until a tooth pick inserted in the center comes out clean. Cool on a wire rack 10 minutes before turning out to cool completely.
Author's Comments
This loaf slices easier when completely cooled, BUT it tastes heavenly while still a little warm - with or without a pat of butter.
P.S. - raisins can be substituted for cranberries, if desired.
Really tasty. I didn't have cornflakes, so instead I just increased the amount of flour to 2-1/2 cups. And I used fresh cranberries instead of dried cranberries. The orange flavor of the bread really came out. Nancy's right, this is a great breakfast bread.
Instructions
Heat oven to 350°F. Generously butter a 9x5-inch loaf pan. In a large bowl combine flour, baking powder, and salt. Whisk gently to blend dry ingredients. In the bowl of an electric mixer combine butter and sugar. Beat at high speed until light and fluffy. Beat in eggs, one at a time. With mixer on low, add dry ingredients alternating with the orange juice. Beat until well moistened. Stir in the corn flakes, vanilla, and dried cranberries. Pour batter into prepared pan. Bake 50 minutes to 1 hour, until a tooth pick inserted in the center comes out clean. Cool on a wire rack 10 minutes before turning out to cool completely.
Author's Comments
This loaf slices easier when completely cooled, BUT it tastes heavenly while still a little warm - with or without a pat of butter.
P.S. - raisins can be substituted for cranberries, if desired.
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