texpat wrote:
> 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.

Also adding some oil or substituting oil for the butter will definitely
add moisture. That's what really stands out to me, is the lack of any
oil. Most moist quick breads rely on oil. One of the things I've noticed
is that in trying to make things lower in fat, recipes have lost alot of
the things we enjoyed about them, like good moisture or tenderness, etc.

In substituting the sugar for honey, you could also try brown sugar.
Things baked with Brown sugar are moister or softer.

Melondy