2 C all-purpose flour
1 C sugar
1 tsp salt
1 tsp baking powder*
¼ tsp baking soda
2/3 cup buttermilk*
6 Tbsp. unsalted butter, melted and cooled
1/3 cup fresh orange juice
1 large egg, lightly beaten
1 Tbsp. grated orange zest
1 ½ C cranberries
½ C oatmeal, plus some for topping
So I was chugging along with this recipe and I realized “oh no, I don’t have buttermilk and baking powder”. I’m sure this has happened to you once before? Well this is how I fixed that. You can substitute the baking powder with ½ tsp of cream of tartar and ¼ tsp of baking soda. So this time I actually had ½ tsp of baking soda and ½ tsp of cream of tartar. As for the buttermilk, you can substitute 1 C of buttermilk with 1 C milk plus 1 Tbsp. of vinegar. Well this recipe calls for 2/3 C buttermilk so I put in 2/3 C whole milk plus 2 tsp vinegar. There is always a way to bake!
You can substitute the oatmeal for your favorite type of nuts; walnuts or pecans would be yummy in this recipe too. I didn’t have either; but it would be good to do ½ C of chopped nuts and then coarsely chopped nuts for the topping. I might even try a combination of both oats and nuts and see what a good balance of them would be someday.
Preheat oven to 375 degrees.
1. Generously coat a loaf pan with cooking spray (again I was out this time so I just took the remaining portion of my unsalted butter stick and used it to coat the pan. Then the extra is so yummy on the final product)
2. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
3. Whisk the butter milk, melted butter, orange juice, egg and orange zest together in a separate bowl.
4. Gently fold the buttermilk mixture into the flour mixture with a rubber spatula until just moistened.
5. Stir in the cranberries and oatmeal.
6. Scrape the batter into the prepared pan and sprinkle oats on top for decoration purposes.
7. Bake until golden brown and a toothpick can be inserted in center and come out clean (22-60 minutes)
8. Let cool for at least 10 minutes then INDULGE!