Cranberry Nut Bread Recipe
Ingredients
| Flour | 1/3 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Peel of orange - 1, grated | ||
| Butter - 6 tablespoons , cut into 1-inch pieces | ||
| Large eggs - 2 | ||
| Juice of orange - 1 | ||
| Fresh cranberries - 1-1/4 cups , chopped | ||
| Pecans and walnuts | 1 Cup (16 tbs) | |
Directions
GETTING READY
1 Preheat the oven to 350°F.
2 Grease a 9 x 5 x 3-inch loaf pan and line with a strip of greased wax paper.
3 Or, line 18 muffin tins with paper muffin cups.
MAKING
4 In a bowl, combine the flour, baking soda, and salt.
5 In a blender jar or bowl, put the sugar and orange peel along with the butter, eggs, and 1/2 cup of the orange juice.
6 Beat or process until smooth.
7 Add in the cranberries, nuts, and the flour mixture, beating until just combined.
8 Carefully pour the mixture into the prepared pan or cups.
9 Bake for 1 hour for the loaf and 30 minutes for the muffins.
10 Remove from the pan and allow to cool on a wire rack.
SERVING
11 Serve as a tea time snack.
1 Preheat the oven to 350°F.
2 Grease a 9 x 5 x 3-inch loaf pan and line with a strip of greased wax paper.
3 Or, line 18 muffin tins with paper muffin cups.
MAKING
4 In a bowl, combine the flour, baking soda, and salt.
5 In a blender jar or bowl, put the sugar and orange peel along with the butter, eggs, and 1/2 cup of the orange juice.
6 Beat or process until smooth.
7 Add in the cranberries, nuts, and the flour mixture, beating until just combined.
8 Carefully pour the mixture into the prepared pan or cups.
9 Bake for 1 hour for the loaf and 30 minutes for the muffins.
10 Remove from the pan and allow to cool on a wire rack.
SERVING
11 Serve as a tea time snack.
Chef
