Wednesday, November 2, 2011

Cranberry Nut Bread

As this time of year rolls family starts begging me to make cranberry bread!  Since you can only buy cranberries for a few months out of the year, we always buy some to use fresh and some to freeze.  I actually made this with frozen berries but it definitely works either way.  You can also get this recipe on pretty much any bag of cranberries.

First off you mix the dry ingredients together and cut in the shortening.


Next stir in the orange juice, egg, and orange zest...just enough to moisten.  Then fold in the cranberries and nuts.  I used my food processor to chop them.  Before I had one, I just used a knife and a cutting board, but those cranberries are roly little stinkers and it's definitely faster to use the processor...just make sure you don't pulverize them.  You want fairly big chunks of berries.

Pour into a greased loaf pan and bake at 350 for 1 hour or until a toothpick comes out clean.  One tip: to keep your bread from sinking..only grease the bottom of the pan.  That way the bread clings to the sides as it bakes!

Mmmm..see the cranberries, pecans, and that orange zest?  Yum!

Cranberry Nut Bread
1 cup fresh or frozen cranberries
3/4 cup chopped nuts (I used pecans)
1 TB grated orange peel
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp salt (optional)
1/2 tsp baking soda
2 TB shortening
3/4 cup orange juice
1 egg well beaten

Mix dry ingredients and cut in shortening.  Stir in orange juice, egg and orange peel just enough to moisten.  Fold in cranberries and nuts.  Bake for 60 minutes at 350 degrees.  Test with a toothpick.  Cool for 10 minutes then remove from pan.

1 comment:

  1. Mmmmm! Sounds so good right now. Wish I had some cranberries in the freezer!