Cranberry orange sweet bread
This recipe uses some non-standardized (not exact) measurements and can therefore can be adapted to most kitchens that do not have measuring cups or scales. For "one cup", choose a medium-sized drinking vessel, larger than the average Turkish-style tea glass but smaller than a pint glass. Use this one glass to measure anything requiring a cup, and the proportions will be fine. For "teaspoon" and "tablespoon", you can actually add to your taste. A "teaspoon" is generally a smaller-sized dessert spoon, whereas a "tablespoon" is considered larger (perhaps by double).
- 2 cups flour (unbleached, any type should suffice, although I use wheat flour)
- 3/4 cup sweetener (raw cane sugar is ok, but I use carob pekmez)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon finely ground salt
- 1 cup fresh orange juice
- 1/3 cup vegetable oil
- 1/2 teaspoon ginger powder or finely ground ginger
- 2 clementines / mandarine oranges cut into small pieces
- 1/2 cup dried cranberries
- Mix all dry ingredients together in a large bowl first.
- Then slowly mix in wet ingredients.
- If using pekmez instead of sugar, mix that with the orange juice first.
- Add clementine pieces and dried cranberries last.
- Bake on medium heat in an oiled bread or cake pan for 40 - 45 minutes or until ready.
Note: I bake this in an antique Turkish baklava oven, so exact baking times can differ greatly in a modern convection oven.