Wednesday, January 13, 2021

Cranberry Bread # 1

This has been my go to recipe for years. I usually make it after Thanksgiving when all the stores have cranberries on sale. Whatever is left after making cranberry sauce, I use it to make cranberry bread. 

2 cups all-purpose flour

1 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup butter

1 egg, slightly beaten

1 tsp finely grated orange peel

2/3 cup orange juice, preferably fresh squeezed

1 1/2 cups cranberries, thawed if frozen , then halved

1 cup coarsely chopped nuts

Preheat oven to 350 degrees F. Lightly grease a 9X5X3 inch loaf pan. 

In a large bowl stir together the first 5 ingredients Cut in the butter until it resembles coarse crumbs.

In a small bowl combine egg, orange peel and juice.

Add to flour mixture and stir just until moistened. 

Fold in cranberries and nuts and spoon into prepared pan.

Bake for 60 to 70 minutes until golden and a toothpick poked into center comes out clean.

Cool on a wire rack for 10 minutes then turn out of pan and cool completely. Wrap and store overnight before slicing.*

*In spite of the admonition to 'wrap and store overnight before slicing,' I don't usually have that kind of restraint, especially if I've made it early in the day! A cup of tea in mid afternoon would beg a slice. Just to let you know the world will not end if dig in while it is still warm - but give it at least an hour.