Cranberry Nut Bread Recipe
Summary
Preparation Time15 MinCooking Time3 Hr 0 Min
Ready In3 Hr 15 MinDifficulty LevelEasy
Ingredients
| Cranberries | 2 Cup (16 tbs) | |
| 1 medium cooking apple, peeled, cored, and cut into chunks | ||
| Walnuts | 1/2 Cup (16 tbs) | |
| Flour | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Soft butter | 6 Tablespoon | |
| Egg | 1 | |
| Orange peel | 1 Tablespoon, grated | |
| Orange juice | 1/2 Cup (16 tbs) | |
Directions
Put cranberries, apple, and walnuts through coarsest blade of food grinder; set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a deep bowl.
Cut in butter until size of peas.
Stir in egg, orange peel, and juice; then the cranberry-apple mixture.
Stir until blended.
Spoon into greased 2-qt.mold or two 1-lb.coffee cans.
Cover with foil and tie.
Place filled mold or coffee cans on metal rack in slow-cooking pot.
Pour 2 cups hot water around mold.
Cover pot and cook on high for 2 1/2 to 3 hours.
Remove mold from pot.
Let stand several minutes; turn bread out on cooling rack.
Serve warm with butter.
Especially good as a coffee cake for brunch; with fresh fruit plate, or chicken salad for lunch.
Combine flour, sugar, baking powder, baking soda, and salt in a deep bowl.
Cut in butter until size of peas.
Stir in egg, orange peel, and juice; then the cranberry-apple mixture.
Stir until blended.
Spoon into greased 2-qt.mold or two 1-lb.coffee cans.
Cover with foil and tie.
Place filled mold or coffee cans on metal rack in slow-cooking pot.
Pour 2 cups hot water around mold.
Cover pot and cook on high for 2 1/2 to 3 hours.
Remove mold from pot.
Let stand several minutes; turn bread out on cooling rack.
Serve warm with butter.
Especially good as a coffee cake for brunch; with fresh fruit plate, or chicken salad for lunch.
Chef
