Description
Tangy cranberries spark up this buttery nut bread recipe. Make and freeze these quick breads up to 8 weeks before Christmas for holiday giving.
Ingredients
| 2 | Cup | flour, all-purpose |
| 1 | Cup | sugar, granulated |
| 1 | Teaspoon | cinnamon |
| 1 1⁄2 | Teaspoon | baking powder |
| 1⁄2 | Teaspoon | baking soda |
| 1⁄2 | Teaspoon | salt |
| 1 | Cup | walnuts or pecans, coarsely chopped |
| 1 | Cup | cranberries, fresh whole |
| 3⁄4 | Cup | orange juice |
| 1⁄4 | Cup | vegetable oil |
| 1 | egg | |
| 1 | Teaspoon | orange rind, fresh grated |
Instructions
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.
Notes
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.
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Summary
| Yield | |
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| Source | Copyright (c) 1999 Rhonda Ashby Coulter. Used by permission. |
| Prep time | 5 minutes |
