Delicious Cranberry Nut Bread
I make this bread in mini-loaf pans and give it as a gift during Christmas. It’s a wonderful bread, the perfect balance between sweet and light.
2 cups all purpose flour (or whole wheat)
1 cup sugar or honey
1½ tsp baking powder
1 tsp Kosher or sea salt
½ tsp baking soda
¼ cup unsalted butter (cold)
¾ cup fresh squeezed orange juice
1 TBS grated orange peel (orange zest)
1½ cups fresh cranberries
½ cup chopped nuts (walnuts or pecans)
1 large bowl
1 small bowl
pastry cutter or fork for cutting the butter into the flour
sharp knife and cutting board or a food processor
Zest the orange peel until you have 1 TBS
Squeeze the orange until you have ¾ cup
Chop the cranberries (I use a food processor)
Grease and flour loaf pan
Preheat oven to 350° F
In the large bowl, combine flour, sugar, baking powder, baking soda, and salt. Using a fork or a pastry cutter, cut in butter until mixture resembles coarse crumbs.
In the small bowl, beat together the egg, orange juice, and orange peel.
Make a well in the center of the dry ingredients. Pour the egg mixture into the well, Gently stir just until blended. Add the cranberries and nuts.
Spoon into loaf pan and bake at 350° F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing from pan and cooling completely on a wire cooling rack.
1 8x4x2 inch loaf
|High in vitamin C
No Trans Fats
Wonderful as a gift or to grace any dessert table over the holidays.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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