It seems that so many RVers are afraid to bake in their ovens, or have had difficulties with burning what ever they baked. So far, so good with all that I have cooked or baked. The only thing that I do differently than a sticks-and-bricks home oven is that I rotate what I’m baking every 10 minutes. I’ve actually even done this before in other ovens that didn’t exactly bake evenly. There are suggestions out there to use an unglazed tile from the hardware store, however; we haven’t been able to find any and we aren’t going to spend mucho dollars for a pizza stone. : )
We featured a few of the baked goodies in our Tom and Lori RV Life video: https://youtu.be/FM9G83F8QEc
We’ve had some requests for the cranberry bread recipe, so here it is. Enjoy!
(Cranberry Bread in top right corner)
Cranberry Nut Bread
- 1/2 cup butter
- 1 1/4 cup sugar
- 2 eggs
- 3 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup water
- 1/2 cup orange juice
- 1 1/2 cups fresh cranberries, cut in half (cut the berries in half horizontally, you should have a “star” or “flower” in the middle showing where the seeds are)
- 1 cup chopped walnuts
- 1 Tablespoon grated orange rind
- In a large bowl, cream butter and sugar, then blend in eggs.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Add flour mixture and liquids (water and orange juice) alternately a little at a time, mixing well after each addition.
- Fold in cranberries, nuts, and orange rind.
- Pour into greased and floured 9×5 loaf pan ( I prefer to use parchment paper on the bottom of the pan. Spray the pan with Pam WithFlour and then lay the piece of parchment paper on the bottom. The Pam keeps the parchment paper from shifting when you pour in the batter.)
- Bake 350 degrees Fahrenheit for 1 hour and 10 minutes.
Let us know if you tried the recipe and if you’ve had success baking it in your RV oven.
If you have comments, suggestions, or requests, please leave them in the section below. – – Lori