Tangy cranberries spark up this buttery nut bread recipe. Make and freeze these quick breads up to 8 weeks before Christmas for holiday giving.
|1 1⁄2||Teaspoon||baking powder|
|1||Cup||walnuts or pecans, coarsely chopped|
|1||Cup||cranberries, fresh whole|
|1||Teaspoon||orange rind, fresh grated|
Stir together in a large bowl: flour, sugar, cinnamon, baking powder, soda and salt.
When well blended, add walnuts and cranberries. Stir to coat nuts and berries.
In a separate bowl, stir orange juice, vegetable oil, egg and orange rind with a fork until well blended.
Pour over the dry ingredients; stir just until dry ingredients are completely blended into wet ingredients.
Pour into greased 9x5 loaf pan or 3 mini-loaf pans (line bottom with wax paper). (I grease the pan by spraying it with Pam, then place the waxed paper on the bottom, and I spray it with Pam also.)
Bake 350 for 60-70 minutes. Check it at 60...top should feel firm not soft when gently pushed. Turn out on cake rack. Peel off waxed paper. Turn bread upright and cool on rack.
Makes 1 large loaf or 3 mini-loaves.
Rhonda's Cranberry Bread freezes very well. Wrap in two layers of plastic wrap and place in freezer storage bag to freeze for up to 2 months.
Copyright (c) 1999 Rhonda Ashby Coulter. Used by permission.
|Prep time||5 minutes|