Loafing around…..with a loaf of
Cranberry Nut Bread and a cup of coffee.
It’s that time of year when it’s always nice
to have a sweet homemade treat in the house.
Cranberries are plentiful in the grocery store
right now and that got me in the mood
for this classic quick bread.
In a large bowl whisk to combine the dry
ingredients. Toss the cranberries and nuts
into the flour mixture. You can also add
them at the end as I did this time. Next,
melt the butter in a glass cup then add it
to the orange juice. Then use that cup to
whisk the egg lightly with a fork and add
that to the orange juice and butter mixture.
Whisk that all together and add to the
bowl with the dry ingredients.
Stir just to combine.
Add the nuts and cranberries if you didn’t
already toss them in with the flour mixture.
I don’t cut the cranberries in half as in so
many recipes. Too much trouble and they
bleed into the batter. It also saves me a step!
Put into a greased 9×5 loaf pan.
I love using this vintage pyrex one.
Bake for an hour.
Check for doneness with a wooden skewer.
Wait 10-15 minutes before inverting out.
I freeze this bread in sandwich baggies
placed flat with 2 slices (side by side) for us.
I love a warm piece slathered with soft butter.
Also good is a spread of equal parts butter and
cream cheese whipped together.
Cranberry Nut Bread
2 C flour
! C sugar
1-½ t baking powder
½ t baking soda
½ t salt
Whisk the dry ingredients in a large bowl
1 heaping C cranberries
½ heaping C chopped pecans
Toss to coat with flour mixture.
In a 2 C measuring cup combine:
¾ C orange juice
¼ C melted butter
1 egg, beat with a fork
Mix together then add to the dry
ingredients in the bowl. Stir until
blended. Pour into a greased 9×5
loaf pan and bake at 350º for 1 hour.
Test for doneness. Toothpick inserted
in the center comes out clean. Cool for
10 minutes. Remove from the pan.