I posted a photo of some organic cranberry bread I made on IG last week, and received TONS of questions about the recipe. It was an adaptation from a Strawberry bread recipe that I grew up on, but since were under this COVID quarantine and when I'm bored, I bake; I was trying to go thru my pantry. I noticed that I had a can of Organic Whole Cranberries and a can of Organic Jellied Cranberry that were going to expire before Thanksgiving and they needed to be used. So I took the Strawberry Bread recipe and adapted it organic AND into Cranberry bread instead!
Well the family seemed to love that bread because it disappeared in less than 3 days and I found myself trying to figure out how I could make this bread using different ingredients?!
I found a can of organic peaches on the pantry shelf, and immediately thought, lets try this!
Here is the recipe for the bread*, then I'll explain how I adapted it below. You can also watch the video tutorial @organicmadegreat or on Youtube. Make sure you are following me on either IG or Youtube for more great recipes and videos!
Ingredients:
1 cup organic granulated Sugar
1 organic egg
1 cup organic canola oil
3 cups organic flour
1 TSP Baking soda
1 TSP Salt
1 TSP Organic Cinnamon
1/2 cup of Organic orange juice, milk, or water
2 cups strawberries (cut into pieces)
Start with 1 organic egg, 2 cups of organic cane sugar, and 1 cup of organic canola oil. Get that going in your mixer, and in a separate bowl portion out 3 cup of Organic flour, 1 TSP Baking Soda, 1 TSP Salt, 1 TSP Organic Cinnamon.
*If you are making Strawberry bread, cut up 2 cups of organic strawberries into small pieces And you’ll need about 1/2 cup of organic milk, OJ, or water. You will fold the strawberries in at the end, but add your 1/2 cup of liquid to your batter as you are mixing.
*If you are making Cranberry bread, use a can of organic whole cranberries AND a can of organic jellied cranberry (yes like the one you use at Thanksgiving) This is great of you NEED to use this up- it’s what prompted this recipe adaptation to begin with :-) You can add the Jellied cranberry into your batter and fold in the whole cranberries at the end like the video shows what I did with the peaches.
*If you are making Peach bread, grab a 15 oz can of peaches off your pantry shelf and you’ll separate the juice from the peaches and cut up the peach slices into little chunks. You WILL need 1/4 of water beyond the 1/2 cup of peach juice if your batter ends up a little thick. Fold peaches in at the end, but add your peach syrup to the batter and then slowly add in 1/4 cup of water as needed... see below
Once your egg, sugar and oil are mixed together, slowly add in your dry mixture, a little at a time until it’s all mixed together and then slowly add in your peach juice, then assess whether you need to add water- add 1/4 cup, assess again... you want slightly thick pancake batter consistency.
Last, you will fold in your peach chunks carefully and pour batter into 2 greased loaf pans.
Cook 350 for about 40 minutes, the thicker the bread the longer it will need to cook. Test it at 40 minutes by sticking a knife into the center and it is done when the knife comes out clean with no batter residue on it.
Take it out of the oven and use a spatula to make sure it pulls away from the edges of the pan.
Let cool IN loaf pan for 15-20 minutes then remove and let cool on a cooling rack until room temperature and you can wrap it Saran Wrap and put in fridge.
