For this week’s Friday Favorites, my sweet sister Nancy sent in her recipe for Cranberry Nut Bread – along with a mouth-watering photo of a loaf she had just baked! It’s festive enough for the holidays, but so delicious you’ll want to make it often! Nancy says that either fresh or frozen cranberries work well, and the frozen do not have to be thawed before using! For more info on cranberries, see the note at the end of this post.*
Doesn’t it look wonderful?
Cranberry Orange Nut Bread
2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/4 cup butter, softened
1 tblsp grated orange peel
3/4 cup orange juice
1 egg
1 cup cranberries, chopped (I just cut in half and I do not defrost before cutting)
1/2 cup chopped walnuts (optional)Heat oven to 350 and grease bottom of a 9x5x3 loaf pan.
Mix flour, sugar, baking powder, salt and baking soda; stir in butter until mixture is crumbly.
Stir in orange peel, orange juice and egg until moistened; stir in cranberries and nuts.
Spread in pan and bake for 55 to 65 minutes; until a toothpick comes out clean.
Thanks Sis! 🙂
*Using/freezing cranberries:
From the University of Illinois Extension:
To freeze cranberries, place the original bag inside of a zip-closure freezer bag and freeze up to 9 months. Wash the berries just before using to prevent tough skins. To prepare cranberries for cooking, sort them and rinse in cold water. Use while still frozen.
